Photo courtesy of chef Patrick Duffy, The Addison

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 butane torch to caramelize top of watermelon.

Place micro arugula on top of the caramelized watermelon. Coat marble-sized goat cheese balls with finely chopped candied pecans, then place on top of watermelon and micro arugula.