Grilled Watermelon Salad with Blueberries, Pancetta, and Blue Cheese

This recipe combines bright flavors, textures, and vibrant colors and makes two luncheon sized salads.

2 cups of diced grilled watermelon**

8 oz. diced pancetta, browned on the stovetop and cooled

1/2 cup fresh blueberries

crumbled blue cheese

salted sunflower seeds

honey for drizzling

For each salad, place half the diced watermelon on two serving plates.  Sprinkle half the pancetta and half the blueberries over the fruit on each plate.  Top with crumbled blue cheese and sunflower seeds.  Drizzle with honey.  Serve immediately.

**Slice watermelon into 1/2 inch slices.  Cut the slices in half and then cut in half again.  Triangle slices will be easy to flip on the grill.  Preheat the grill to 400 degrees.  Lightly brush vegetable oil on both sides of watermelon slices.  Place slices onto grill grates.  Cook for 2 - 3 minutes on each side. Now we’re ready to make our watermelon salad recipes, which can easily be doubled or tripled.

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