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Watermelon and Sweet Grass Dairy Goat Cheese Salad With Extra-Virgin Olive Oil
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Top recipe: 
2006 GOLDEN WHISK AWARDS
(Our top 10 recipes of the year)
This surprising combination of flavors and textures from Kevin Rathbun of Rathbun's --- which ran in a story about pairing wines with summer foods --- is delightfully fresh tasting and refreshing. He uses Georgia purveyor Sweet Grass Dairy's extra-soft goat cheese.
Hands on time: 15 minutes Total time: 15 minutes Serves: 6
Ingredients:
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1 pound watermelon, cut into 2-inch-long, 1/2-inch-thick rectangles
4 ounces Sweet Grass Dairy goat cheese (or other soft goat cheese)
2 tablespoons extra-virgin olive oil
2 tablespoons lemon juice
Sea salt
Cracked black pepper
Instructions:
On 6 small plates, place 6 pieces of watermelon in log cabin style. Place small dollops of goat cheese on top and around watermelon. Drizzle with olive oil and lemon juice. Sprinkle with sea salt and cracked pepper.
Nutrition:
Per serving: 139 calories (percent of calories from fat, 73), 6 grams protein, 11 grams carbohydrates, trace fiber, 11 grams fat (5 grams saturated), 20 milligrams cholesterol, 86 milligrams sodium.
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