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Serves 4
Cook Time: 5 minutes
Vidalia-Onion Vinaigrette
2 tablespoons finely chopped Vidalia onion
2 tablespoons Champagne vinegar
2 teaspoons honey
Pinch sea salt
⅔ cup canola oil
Salad
Four 2-inch-thick slices of ripe watermelon
Sea salt
Freshly ground black pepper
2 ripe avocados--halved, peeled and pits removed
4 ounces chèvre (French goat cheese)
8 basil leaves
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