Candi's Corner: Wanderlust and Passions

My first "test" had the following ingredients:
Watermelon - Cut into bite-sized cubes or balls
Cherry Tomatoes
Red Onion - Sliced very thinly
Kalamata Pitted Olives - I left them whole
Feta Cheese - Flavored or not
Chopped Basil
Olive Oil - Not a lot

My second "test" had the following ingredients:
Watermelon - Cut into bite-sized cubes or balls
Red Onion - Sliced very thinly
Kalamata Pitted Olives - This time I cut them in half
Feta Cheese - Flavored or not
Chopped Cilantro on this one
Olive Oil - Not a lot

Is the third time a charm? We shall see. Ingredients were:
Watermelon - Cut into bite-sized cubes or balls
Red Onion - Sliced very thinly
Kalamata Pitted Olives - About 10 olives chopped
Feta Cheese - Flavored or not
Basil & Mint - Chopped
Watercress - About a cup
Lemon Juice - To taste

Blue Watermelon Walnut Salad
(From watermelon.org)

Makes 6-8 servings.

For the walnuts:
1 cup walnut pieces or halves
¼ cup sugar
1 teaspoon soy sauce

For the reduction:
2 cups inexpensive balsamic vinegar
1 cup sugar
1 sprig fresh rosemary

For the Salad:
3 or 4 ounces fresh baby greens
2 seedless oranges, peeled and sectioned
4 cups seedless watermelon cubes
2 cups seedless grapes, halved
2 cups fresh, trimmed and sliced strawberries
1 cup crumbled blue cheese

Heat the walnuts in a seasoned wok or heavy non-stick sauté pan over medium for a minute and stir in the sugar and soy sauce. Adjust heat to prevent burning while constantly stirring the nuts until the sugar melts. Continue to stir and cook until the nuts begin to stick and the mixture is getting sticky. Spread the nuts over a sheet of waxed or parchment paper and cool. Break apart into small pieces and crumble. Set aside.

Heat the vinegar in a heavy non-corrosive saucepan over medium heat and stir in sugar. Continue to stir and adjust heat to bring the mixture to a simmer. Add the rosemary sprig to the pan. Continue to simmer until the contents of the pan reduces by 1/2 its original volume. Set aside.