Watermelon salad with radishes and fresh onions
- 600 g Watermelon
- 6 big Round radish
- 3 Onion new
- 3 c. soup Pine sprocket
- 1 handle Roquette
- 12 tranches Graubünden meat
- 3 c. soup Olive oil
- 1 Citron
- Cut the radishes into sticks, and the onions into strips. Peel and seed the watermelon, detail it in thin slices.
- On serving plates, line up the watermelon wedges, slices of Grisons meat cut into strips, radishes, onions, pine nuts and rocket.
- Season with salt and pepper, drizzle with olive oil and lemon juice and serve.