Marcus Samuelsson's Tomato and Watermelon Salad with Almond Vinaigrette
A Perfect End-of-Summer Salad
To make the vinaigrette, combine the almonds, garlic and harissa in a small saute pan over medium heat and saute for 3 minutes. Remove from heat.
In a separate bowl, combine the olive oil, vinegar, lime juice and shallots. Whisk in the almond-harissa mixture.
Toss the watermelon, jalapeno, parsley, mint and capers in a large bowl. Season with salt and a few grindings of fresh pepper. Add the tomatoes and toss with the vinaigrette. Garnish with goat cheese and serve immediately.