Needed for this recipe:
¼ cup Sunshine Coast Olive Oil Co. Thai Lemongrass Mint White Balsamic
6 cups cubed seedless watermelon (1 inch) (refrigerate first if you want your salad cold)
4 ounces crumbled feta cheese or chevre goat cheese.
1 seedless cucumber, quartered then sliced.
¼ cup mint leaves, scissored
Place Thai Lemongrass-Mint Balsamic Vinegar in a small saucepan. Heat to a temperature that will encourage the balsamic to steam, but not to bubble at all. Cook for 5-10 minutes or until vinegar is reduced by about a third. Remove from heat and cool completely.
In a large serving bowl combine watermelon cubes, cucumber and mint. Drizzle with vinegar reduction. Top with cheese and lightly toss. Serve immediately.