Ingredients

Couscous Salad 

• ⅓ cup granulated sugar

• Fresh Treviso leaves

• 2 C. cooked pearl couscous

• 1 C. charred Treviso

• 1/2 C. charred Castelfranco

• 1/2 C. charred frisee

• 1/2 C. snap peas

• 1/2 C. red, yellow, orange

  bell peppers

• 1 C. red Watermelon

• 1/2 C. cherry tomatoes

• 1/4 C. seasoned rice vinegar

• 2 tbsp. toasted sesame oil

• 2 tbsp. olive oil

Watermelon Feta Salad 

• 1 C. watermelon

• 1/4 C. shaved fennel

• 1/2 C. feta cheese

• 2 tsp. fresh basil

• 2 tsp. fresh dil

• 2 tsp. Cilantro'

• 2 tbsp. mint

Yuza Vinaigrette 

• 2 tsp. ginger

• 2 tsp. shallots

• 2 tbsp. sweet cream of coconut

• 1/4 C. yuzu juice

• 1/4 C. seasoned rice vinegar

• 1 tsp. honey

• 1 tsp. dijon mustard

• 1/2 C. olive oil

• 1/2 C. vegetable oil

• 2 tbsp. fresh mint chopped

• salt & pepper

Instructions

Couscous Salad

1. Dice charred Treviso, charred Castelfranco, charred frisee, snap peas, bell peppers, watermelon

and cherry tomatoes and add to a bowl.

2.Mix in couscous, rice vinegar, sesame oil and olive oil and toss until mixed.

Watermelon Feta Salad

1. Chop watermelon, basil, dill and cilantro. Add to a bowl with the shaved fennel and feta cheese.

2. Toss together until mixed.

Yuzu Vinaigrette

1. In a bowl, grate ginger and shallots and mix with sweet cream of coconut, yuzu juice, rice vinegar,

honey, mint and dion mustard.

2. Whisk in olive oil, vegetable oil and salt and pepper.

Plating

1) Put a treviso leaf on a plate and couscous salad inside of it.

2) Next add the watermelon feta salad and top with yuzu vinaigrette drizzle and fresh mint