|100 g||feta cheese|
|1||lime (zest, juice)|
|100 g||baby spinach|
|2 tsp||olive oil|
|75 ml||white balsamic vinegar|
Peel and cut the watermelon into thick slices or rounds. Halve peach, remove the core, and thinly slice. Crumble the feta and set aside. Coarsely chop the pistachios, and chop most of the mint. Zest and juice the lime. Mix the baby spinach, arugula, and chopped mint together in a large bowl.
Heat a grill pan over medium-high heat. Add olive oil and grill the watermelon on both sides for approx. 2 min. per side. Season with smoked salt.
To make the balsamic glaze, add the sugar to a small pot and let caramelize briefly over medium-high heat. Add the balsamic vinegar, lime juice, and lime zest and bring to a boil. Let cook, stirring occasionally until it reduces by approx. half.
Toss the salad with dressing to taste. Plate the watermelon slices and top with crumbled feta cheese and peach slices. Garnish with pistachios, smoked salt, remaining mint leaves, and another light drizzle of balsamic glaze. Enjoy!