Watermelon, Watercress and Orange Blossom Water Salad

When I first tried this fragrant salad by Tessa Holmes, I was instantly transported to Lebanon. No, not Lebanon, New Hampshire. The one in the Middle East, where my father grew up and where I've been lucky to have visited on occasion. The scent of orange flower blossoms will always remind me of my grandmother's garden, and while I know I am biased, this salad shines with the addition of this unusual ingredient. -Nina Griffin

WATERMELON WATERCRESS SALAD with BLUE CHEESE and ORANGE BLOSSOM DRESSING 

Ingredients

2 cups yellow or red watermelon cut into 1 inch cubes

2 cups watercress leaves

1/2 cup blue cheese crumbled

1 cup radishes thinly sliced

1/4 cup mint leaves chopped

Orange Blossom Dressing

1 tbsp orange blossom water 

1 tsp red wine vinegar

1 tbsp olive oil

1 tsp horseradish

1 tbsp beet kvass or Juice (if neither is available then use 1 small beet - boil until soft and puree - use 1 Tbsp of the puree) 

1/2 tsp Sea Salt

Directions

Place watercress on serving platter and top with watermelon. Then sprinkle blue cheese, radishes and mint on top. Drizzle dressing all over to desired taste.