GRILLED WATERMELON WITH GOAT CHEESE AND PROSCIUTTO

Whether from his garden or the grocery store, my Papa always brought us the biggest watermelon he could find on hot weekend afternoons. All us cousins would gather at the picnic table under the big tree at his house and he would cut each of us our own big juicy wedge. We’d have it all over us in a matter of seconds. Those sweet memories might just be why watermelon is my favorite fruit and why this is my cousin Shaina’s favorite salad.

Makes 4 servings

⅓ CUP BLUEBERRIES

¾ CUP BALSAMIC VINEGAR

1 SEEDLESS MINI-WATERMELON, RIND REMOVED, SLICED INTO 1-INCH-THICK HALF-MOONS

EXTRA-VIRGIN OLIVE OIL, FOR BRUSHING

VANILLA SEA SALT (SEE SOUTHERN SIMPLE)

4 CUPS TORN BUTTER (BIBB) LETTUCE

4 OUNCES THINLY SLICED PROSCIUTTO

1 CUP CRUMBLED GOAT CHEESE

1. Preheat the grill to medium.

2. Combine the blueberries and vinegar in a small saucepan. Simmer over low heat until thick and syrupy, about 30 minutes. Set aside to cool.

3. Brush each side of the watermelon slices with olive oil and season with vanilla sea salt. Grill for 2 to 3 minutes per side.

4. Place a bed of lettuce on a plate. Top with slices of prosciutto and watermelon. Sprinkle the goat cheese on top and drizzle with the balsamic vinegar mixture. Season with more vanilla sea salt.

SOUTHERN SIMPLE: Karen and I love flavored vinegars and oils. We get them from a couple of places, including AllSpice in Des Moines, Iowa (www.allspiceonline.com), and F. Oliver’s in Canandaigua, New York (www.folivers.com).

SOUTHERN SIMPLE: Vanilla sea salt is available from Williams-Sonoma. You can also make your own by placing 1 vanilla bean in a canister of salt and letting it sit for 2 days. The salt will suck up an unbelievable amount of vanilla flavor.