Finding fresh goat cheese at Continental Bakery in Birmingham from Alabama’s Stone Hollow Farmstead inspired this collection of distinct farm fresh flavors. This combination of summer salad with a light vinaigrette is refreshingly tasty and healthy. Full of vitamins and color, this salad also has a nice crunch with the crisp green onions on top with the creamy contrast of goat cheese. You may want to double the quantity of green onions.  They are so good! You can now conveniently purchase organic cooked beets that are ready to be cut and eaten at Costco.

1/2 cup  + 3 tablespoons extra virgin olive oil

1 teaspoon aged balsamic vinegar

1 garlic clove, minced

2 tablespoons lemon juice

1 teaspoon sea salt

1/2 teaspoon ground pepper

5 green onions, chopped (including the majority of the green part)

6-8 okra, cut vertically

2 cups arugula leaves

2 cups roasted or cooked beets, cut in bite-size chunks

3 cups watermelon, cut in square bite-size chunks

3/4 cup fresh goat cheese

10-12 basil leaves, cut in small pieces

Place the green onions and okra in a skillet over medium high heat with 3 tablespoons olive oil.  Stir occasionally and cook until the edges of the onion are dark brown and very crisp. Let them cool before using in the salad. While the onions are cooking, mix the remaining 1/2 cup of olive oil with the balsamic vinegar in an airtight container.  Add the garlic, lemon juice, salt, and pepper. Stir or shake vigorously. Set aside.  Layer the arugula leaves in the center of a serving platter.  Place the red beets around the edges, then the watermelon throughout the center. Sprinkle the goat cheese on top along with the basil leaves.  Drizzle the dressing on top. Note:  Keep the watermelon and goat cheese chilled until ready to serve.