Watermelon Salad

TWO SALADS — One Savory, One Sweet

Watermelon, Mint & Basil

1/2 of one small seedless watermelon, cubed
1 small bunch mint, leaves only
1 small bunch basil, leaves only
juice of one lemon
2 Tablespoons olive oil, or to taste
Salt & pepper, to taste

Plate cubes of watermelon.  Scatter mint and basil leaves on top.  In a small bowl, combine lemon juice, olive oil, salt, and pepper.  Drizzle over the salad immediately before serving.

Watermelon, Goat Cheese & Honey

watermelon cut into triangular wedges
goat cheese, crumbled
4 Tablespoons honey
juice of one orange

Place watermelon wedges on serving plates.  Serve two to three small wedges per person.  Crumble goat cheese on top.  Juice 1/2 an orange into a small bowl.  Add honey and stir to combine.  The sauce should be a syrupy consistency.
(If too thick, add juice from the remaining orange half.)

Drizzle honey mixture over watermelon and goat cheese.  Serve immediately.
Garnish with mint leaves, if desired.