Compressed Watermelon and Heirloom Tomato Salad with Honey and Goat Cheese Spread and Tajin


Grilled Peach And Burratta Salad With Blueberry Vinaigrette and Pickled Blueberries

Blueberry dressing

1 pint blueberries

1 cup Rice Wine Vinegar

2 cups extra virgin olive oil

1 tbsp sugar

6 small shallots; peeled and roughly chopped

salt and pepper to taste

Sautee shallots in a touch of olive oil until they are soft and start to brown. Add blueberries and sugar to the pan and simmer for 2-3 minutes. Add everything to the blender and pulse to combine. Then switch blender to high and slowly drizzle in the remaining Extra virgin olive oil until it combines and reaches dressing consistency.

Pickled Blueberries

1 pint blueberries

1/4 cup rice wine vinegar

3 tbsp sugar

1 tbsp salt

1 tsp red chili flakes

1 ea cinnamon stick

1 ea star anise pod

3 oz pineapple juice

Combine everything except the blueberries in a heavy bottomed sauce pan and bring to a low boil. Immediately remove from the heat and pour the liquid over the blueberries. Allow to sit at room temperature for 20-30 minutes before refrigerating.

Goat Cheese Cream

10 oz of Goat Cheese- we like pure luck goat cheese!

1 tbsp honey

1tsp finely chopped thyme

1 tbsp coarse ground black pepper

1/2 cup heavy cream

Combine all ingredients in a food processor and pulse to combine. About 10-12 pulses. Make sure to scrape the sides!

Sherry Vinaigrette

1 cup sherry vinegar

1 cup Extra Virgin Olive Oil

2 oz finely chopped shallots

Juice from 1/2 a lemon

salt and pepper to taste

Place all ingredients in a bowl and whisk thoroughly to combine. Separation is normal so just shake or whisk before dressing the salad.

Compressed Watermelon

2-3 large chunks of watermelon

3 tbsp ginger beer

Place the ingredients inside of a vacuum pack bag.

Compress on high.

Plating the Salads:


Spread a layer of goat cheese cream across the plate. Arrange 4-5 pieces each of watermelon. Dress the tomatoes in a separate bowl with the sherry vinaigrette and arrange 4-5 pieces of tomato on the watermelon. Garnish with red onion and brussels sprouts leaves. Shake a touch of Tajin and a little large flake salt over the salad

Peach and Burrata

Dress the peaches and Frisee in a separate bowl with the blueberry vinaigrette. Place the burrata in the center of the plate and dress the cheese with salt, pepper, and a little olive oil. Plate the peaches and frisee around the burrata and garnish the salad with pickled blueberries. Spiced or candied pecans are optional but delicious!

Killen's STQ is always holding amazing wine dinners and adding new menu items, to get a look at the full menu visit

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