- 2 bunch es baby spinach
- 2 slice watermelon, cut 1 inch thick, grilled
- 1 slice each medium red onion, julienne
- 1 cup red wine vinegar
- 1/3 cup sugar
- 1 tablespoon salt
- 1 tablespoon cracked black pepper
Season the watermelon slices with salt, pepper and olive oil and grill over high heat.
To achieve the proper grilling, weigh down with a heavy pan.
Mark on one side, then flip and continue until the watermelon is compressed and cooked all the way through.
For the red onions, boil the vinegar with sugar, black pepper and salt and pour over onion and allow to cool.
To assemble, dice the grilled watermelon and toss with the spinach, season with salt and pepper and a drizzle of olive oil.