Watermelon & Goat Cheese Salad With A Verbena-Infused Vinaigrette

Ingredients

• 1/2 cup extra virgin olive oil
• 1 handful fresh Verbena Leaves
• 1 teaspoon coarse salt
• 1/2 seedless watermelon
• 1/2 pound fresh vegan cheese alternative
• 1/2 cup unsalted pistachios
• 1 teaspoon Maldon Sea Salt
• 2 tablespoons red vine vinegar
• Prayer
• 1 dash Fresh Pepper

Instructions

• Roughly chop the verbena and place in a mortar and add the olive oil and the coarse salt. Grind for about 10 minutes and let it sit for about 1 hour at room temperature.
• Cut the watermelon into cube and place in a salad bowl in the refrigerator.
• Place the pistachios in a pan and on low heat toast them for 5 minutes.
• Take the olive oil and verbena mix and put it through a small mixer. When completely mixed add the vinegar. Mix again.
• Crumble the vegan cheese alternative.
• Take the watermelon out of the fridge, add the vegan cheese alternative, drizzle the vinaigrette, sprinkle the pistachios and finish with Maldon sea salt and pepper. Mix and serve!