Watermelon and Chevre with Jalapeno Oil - Edible Dallas and Fort Worth
RECIPES AND PHOTOGRAPHY BY ELLISE PIERCE Makes 6 to 8 servings 1 large jalapeño, diced (with seeds, if you like it hot) 1/2 cup olive oil Sea salt 1 small water
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Ingredients
- 1 large jalapeño, diced (with seeds, if you like it hot)
- 1/2 cup olive oil
- Sea salt
- 1 small watermelon, cut into 1-inch cubes
- 3 heaping tablespoons chèvre crumbles
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