¼ watermelon quartered and rind removed
¼ cup red wine vinegar
¼ cup sherry vinegar
1 ½ tsp sugar
1 thinly sliced shallot
1 sprig fresh thyme
½ cup sliced almonds
1 tsp sugar
2 tbs good balsamic vinegar
1 tbs quality olive oil
Salt and pepper
1 bunch arugula
Flaked sea salt
Preheat oven to 175 convection or 200 conventional. Place watermelon on wire rack over a sheet tray and roast for 2 hours. Let cool. Can be done up to 4 hours in advance.
Place red wine and sherry vinegars, sugar and salt in a bowl and whisk until dissolved. Add shallot and thyme and stir until combined. Let sit at least 20 minutes, stirring occasionally to allow the shallots to soften. Can be done 1 day in advance.
Place almonds in a dry saute pan with sugar over medium heat and gently cook, stirring frequently until sugar melts and almonds are lightly toasted. Can be done up to one week in advance and stored in an airtight container.
Place balsamic vinegar, olive oil, salt and pepper in a bowl and whisk until combined.
Slice watermelon thinly. Place a bed of arugula on a plate and top with pickled shallots, candied almonds and roasted watermelon. Drizzle lightly with balsamic dressing and sprinkle with flaked sea salt and shaved parmesan. Serve immediately.