From: Chef Patrick Duffy, The Addison, Boca Raton, FL. Yield: varies. As needed, seedless watermelon As needed, goat cheese As needed candied pecans As needed, micro arugula As needed, ground cinnamon As needed, sugar in the raw Cut watermelon into 1½” square pieces. Roll goat cheese into mini marble-sized balls. Finely chop candied pecans. To assemble: Place watermelon on cutting block and sprinkle cinnamon and sugar mix over the top of the watermelon. Use gas ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.