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Watermelon and Chevre with Jalapeno Oil

RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE

Makes 6 to 8 servings

1 large jalapeño, diced (with seeds, if you like it hot)

1/2 cup olive oil

Sea salt

1 small watermelon, cut into 1-inch cubes

3 heaping tablespoons chèvre crumbles

 

To make your jalapeño oil, put the chopped jalapeño in a jam jar with the olive oil and a pinch of salt, and give it a good shake. Let this rest for an hour before using so the jalapeño will flavor the oil. You could also make it day ahead and store in the fridge. Put the watermelon cubes in a serving bowl, add the crumbled chèvre and drizzle the oil along with chopped jalapeño on top.

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