1/4 watermelon
1/4 pickled watermelon rind
1 heirloom tomato
1 dash salt
1 tbsp. goat cheese
1/2 cup watermelon juice
1/2 cup white balsamic vinegar
Flake salt
Beet blush leaves

Credited Chef

Using a quarter of a watermelon, cut out the red fruit inside and do a small to medium dice on it. Set the rind (the outer part of the melon) aside. With a mandoline, thinly slice and then pickle the rind. Cut heirloom tomato into a 1/4-inch slice and place at the bottom of bowl. Sprinkle a dash of salt on tomato. Next, place your desired amount of watermelon on top of the tomato. Spoon goat cheese on top. Twist some of the rind (that has been pickled) onto the diced watermelon. Mix together the watermelon juice and white balsamic vinegar. Give it a good shake to make sure it is incorporated, and then drizzle it over the dish. Garnish with some flake sea salt and beet blush leaves.