Serves 6-8
2 tablespoons white sesame seeds, lightly toasted
¼ cup rice vinegar
4 teaspoons white miso
2 teaspoons honey
6 tablespoons avocado or canola oil
4 cups cubed (about ¾-inch pieces) seedless watermelon
2 heirloom tomatoes, cut into ¾-inch pieces (about 2 cups)
2 oz Point Reyes TomaRashi, shaved
Flakey salt, to finish
¼ cup toasted pepitas
Minced chives, garnish
Enzo Crushed Fresno Chili Olive Oil, to finish
In a small bowl, combine sesame seeds, vinegar, miso, honey, and oil, whisking until smooth. In a large bowl, gently toss watermelon and tomatoes with half of dressing until evenly coated with dressing. Add more dressing, a little at a time, until coated to your liking. Cover and refrigerate about 30 minutes to let flavors meld and fruit chill.
Remove salad from refrigerator and gently toss with half shaved TomaRashi. Place salad on serving platter or plates. Top with a pinch of flakey sea salt, remaining TomaRashi, pepitas and minced chives. Finish with a drizzle of Enzo Crushed Fresno Chili Olive Oil.
Serve immediately.
