Executive Chef Said Rhafiri was born in Casablanca and
trained in Florence, Italy. When
he came to the States, Chef Rhafiri worked at Fuel, the Boars Head Inn, Keswick
Hall and the Clifton Inn before joining us at Veritas. He
has a beautiful daughter named Sophia.
Watermelon and arugula salad with feta cheese and white balsamic vinaigrette
Vinaigrette
~
2 oz. White Balsamic Vinegar
2 oz. Lemon Juice
6 oz. Olive Oil
1 tbs. Honey
Salad ~
8 c. Baby Arugula (Chopped)
4 c. Watermelon (Cubed)
1/2 c. Feta Cheese (Crumbled)
3/4 c. Sliced Almonds (Toasted)
Begin with preparing the dressing: Mix together balsamic vinegar and lemon
juice in a bowl. Slowly incorporate olive oil while stirring. Add honey and
mix well. Add salt and pepper to taste. Salad: Mix arugula and watermelon with
1/2 the dressing with salt and pepper to taste. Sprinkle with feta cheese.
Add more dressing as needed. Garnish with toasted sliced almonds.