2      ounces JONATHAN’S PEA SHOOTS

        ½     Watermelon, cut in ½” slices then into 8

                circles with a glass or cookie cutter

        4      ounces mild Goat Cheese, sliced into 4 parts

        ½     Cucumber, peeled, seeded & diced

        ½     Mango, cut into chunks

or

        ½     Asian Apple Pear, cut into chunks (optional)

        1      ounce JONATHAN’S RADISH SPROUTS

or

1             1     ounce JONATHAN’S BROCCOLI SPROUTS

        ½     cup Balsamic Vinegar Reduction

Put together 4 Individual Salads:

Put a thin layer of pea shoots on a small plate. Place one watermelon round on the pea shoots. Spread 1 ounce of Goat Cheese on the watermelon. Top with a second watermelon round. Chop left over watermelon and sprinkle cut watermelon, cucumber and mango or pear on pea shoots around perimeter of plate. Top the watermelon rounds with about ¼ ounce of radish or broccoli sprouts. Just before serving, drizzle Balsamic vinegar reduction onto salad.

Reduce Vinegar for Dressing:

Put one cup of Balsamic Vinegar in a small saucePan and boil until reduced to ½ cup or less syrup.

                                                             Recipe serves 4