Ingredients:
- 1/2 cup Barnier Pitted Niçoise-Coquillo Olives, drained, rinsed
- 3 lb Seedless watermelon
- 1 Fennel bulb, stalks and outer layer removed
- 1/4 cup Red onion, thinly sliced
- 1/2 cup Mint leaves, lightly packed
- 2 tsp Champagne vinegar
- 2 tbsp Extra virgin olive oil
- Fleur de sel
Directions:
- Cut the watermelon into twelve small wedges and remove the rind from each piece
- Arrange three pieces on each serving plate
- Cut the fennel in half lengthwise and thinly slice the fennel using a mandolin or the slicing disc attachment for food processors
- Toss with the onion and mint and place a cluster on the watermelon
- Scatter the olives around each plate
- Whisk the vinegar with the olive oil and spoon the dressing on and around the salad
- Finish with a sprinkle of fleur de sel or sea salt on the fennel
- Serve immediately
