88 WBM july 2014 DESSERTS•APPETIZERS•our readers SALADS•REES• from DRINKSENTSUMMER •GRILLED RECIPES PASTA•EAFOOD•VEGETABLES•SMy watermelon salad to me it is the epitome of summer with a Southern twist. Our family summered at Wrightsville Beach in the ‘70s and loved it. It was a time when you didn’t lock your doors, everything was open. We bought a used Sunfish one sum-mer and had a marvelous time going all over the sound and the marshes. The Sunfish is now happily ensconced at a friend’s home on the Eastern Shore of Maryland. We moved here permanently in 2001 and are thrilled to be back. — Anne Dols WaStearmlaedlon ¾ cup pecans, chopped 5 cups watermelon, seeded and cubed 1 6-ounce package spinach, thoroughly washed Pepper Jelly Vinaigrette ½ cup blue cheese crumbles Pepper Jelly Vinaigrette ¼ cup rice wine vinegar ¼ cup pepper jelly 1 tablespoon fresh lime juice 1 tablespoon onion, grated 1 teaspoon salt (or less) ¼ teaspoon pepper ¼ cup vegetable oil Vinaigrette Preparation: Whisk together first six ingredients. Gradually add oil, whisking until blended. We would love to hear from you! recipes@wrightsvillebeachmagazine.com ‘SUMMER RECIPES ‘ in the subject line. Makes 3/4 cup. Salad Preparation: Toast pecans. Combine watermelon and spinach in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to serving platter, and sprinkle evenly with pecans and cheese. Makes 6 to 8 servings.
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