Watermelon and Watercress Salad with Prosciutto, Goat Cheese and Mint

The time of year when we get to eat dinner on the balcony is here. The arrival of spring in D.C. has been rather odd this year. It came with a bang a few weeks ago when temperatures soared to nearly 90, then it got quite cold. We seem to have finally reached an equilibrium of "nice" days, which is about the best time of year in the city.

Regardless, the beautiful sunny days have put me the in mood for warm weather food, and one of the best out there is watermelon. That may seem like a summer fruit, but it pairs nicely with spring flavors, such as fresh watercress and, my herb of the week, mint, which also goes great with prosciutto for a refreshing, slightly sweet, slightly salty combo.

With all these flavors, the dressing doesn't need to be very assertive. I used a mild combination of olive oil, lemon and honey. For the goat cheese, I wanted something harder than chèvre and found this cabra lamancha at Whole Foods, a cheese produced by Firefly Farms in Maryland and aged longer than other goat cheeses. It also pairs nicely with the prosciutto.

Watermelon and Watercress Salad with Prosciutto, Goat Cheese and Mint
Makes 2 full or 4 side servings

4 oz. goat cheese (Firefly Farm Cabra Lamancha), cut in 1/2-inch cubes
3 oz. prosciutto, sliced
3 cups watercress
2 cups watermelon cut in 1-inch cubes
10-12 mint leaves, roughly chopped
2 tbsp. extra-virgin olive oil
1 tbsp. lemon juice
2 tsp. honey
Salt and fresh-ground black pepper
1 tbsp. sunflower seeds

Combine the goat cheese, prosciutto, watercress, watermelon and mint in a large bowl. Whisk together the olive oil, lemon juice, honey, salt and pepper. Pour dressing over salad and toss gently to coat. Serve topped with a sprinkle of sunflower seeds.