— 5 lb. watermelon
— 1/4 cup plus 2 Tbs. Banyuls or red wine vinegar
— 2 Tbs. pine nuts
— 1 finger radish
— 1 Tbs. minced shallots
— 1/2 Tbs. Dijon mustard
— 1/2 teaspoon. honey
— 3-1/2 Tbs. extra-virgin olive oil
— 1 Tbs. white truffle oil
Cut the watermelon into 1-inch balls and set aside.
Boil 1/4 cup of the vinegar in a little saucepan over moderate heat until tacky, add the pine nuts and mix with a spoon to coat. Spread the mixture onto a little baking sheet, and divide the nuts. Leave it for about an hour to cool.
Slice the radish thinly and keep them in cool water perhaps with ice.
Join the remaining 2 Tbs.
Order the watermelon balls on a platter. Empty the radish. Order the greens and radish over the watermelon after which sprinkle with the pine nuts. Drizzle with the remaining dressing and serve.