Recipe to Try: Roquefort Watermelon Napoleon

Just in time for summer, chef Michelle Matlock of Sage Woodfire Tavern Buckhead shares a sweet and savory watermelon salad with an Agave Poppyseed Vinaigrette to serve at your next gathering.

photography by Becky SteinINGREDIENTS:

Agave Poppyseed Vinaigrette

¾ cup agave syrup

¾ tablespoon Dijon mustard

¾ cup rice wine vinegar, unseasoned

¾ cup poppy seeds

1 teaspoon Kosher salt

2 teaspoons black pepper, fine ground

¼ cup smoked paprika

1 fresh lime, juice and micro zest

1 ½ cups EVOO


Roquefort Watermelon Napoleon

12 watermelon disks, seasoned with Kosher salt and black pepper

¼ cup micro cilantro per salad

2 tablespoons crumbled Roquefort cheese per salad

2 tablespoons crushed smoked almonds per salad

2 tablespoons sliced dates per salad

¼ cup Agave Poppyseed Vinaigrette per salad


In 1-quart container, combine the agave syrup, Dijon mustard, rice wine vinegar, poppy seed, kosher salt, black pepper, smoked paprika, lime juice and zest. With a blender, purée until all ingredients look well blended. While blender is still running, pour the EVOO into the mixture one cup at a time to create an emulsion.

To create four salads, assemble three watermelon disks in a layered tower fashion. Sprinkle remaining salad ingredients on and top with Agave Poppyseed Vinaigrette. Details: 3379 Peachtree Road NE., Atlanta;

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