• 2 slices watermelon
• 4 cups mixed salad greens
• 1 wedge Parmesan cheese
• Fig balsamic vinegar 

Cut watermelon slices and remove seeds. Using a vegetable peeler, make fresh Parmesan cheese curls from the cheese wedge. Place salad greens on individual plates and top with the watermelon slices and cheese curls. Drizzle with fig balsamic vinegar, to taste, and serve. Makes 2 servings. 

Stack alternating cubes of cheese and tomatoes. Drizzle with olive oil; season with sea salt and pepper. Garnish with basil leaves and serve with toothpicks. Makes one cube.