You’re a busy beaver this week! This is a brilliant idea, as all of your posts are. What about a “sweet” salad, say, blueberries, blackberries & raspberries in a raspberry vinaigrette dressing as a “dessert pizza”? Kinda obvious, but it would make a beautiful fruit salad. I think you’ll have to bring the “fixings” to your next al fresco get-together & assemble right there.
This sounds like a very interesting combination. Personally I am not one for mixing sweet and savory. It took me years to get my head around Yorkshire Pudding with roast beef, having said that, today this combination is one of my all time favorites.
I have a bit of a thing for watermelon with a good, salty cheese. One of my favorites with watermelon is fried halloumi. So, the thought of presenting it in a new way is very exciting. Looks fantastic, and I have to try this with ricotta salata!
I think it might be fairly easy to translate the website so I HIGHLY recommend you try this watermelon carpaccio recipe by Claude Troisgros – the recipe is in Portuguese since he has a TV show in Brazil, even though he is in fact French:
I got our plates about 10 years ago at Crate & Barrel. I think they are still available, Longman & Eagle in Chicago uses the same plates (and it just opened in the last couple of years). But I am not sure what they are called.