1. In a medium bowl, add the Vidalia onion, vinegar, honey and salt and let sit for 20 minutes. Slowly whisk in the canola oil until the mixture is emulsified
2. Place a watermelon slice on each plate and season with salt and pepper. Thinly slice each avocado half, maintaining each half’s natural shape. Season each half with sea salt and cracked pepper. Place one of each seasoned half on top of each watermelon slice.
3. Crumble an ounce of chèvre over each plate. Tear the basil leaves into pieces and distribute over the four plates. Drizzle the Vidalia-onion vinaigrette over each plate and serve.
Go to full version of