Watermelon and Charred Okra Salad with Warm Sorghum Vinaigrette (Yields 4 Salads)

okraSalad
Ingredients:

8 small okra cut in half length ways
1.5 cup deseeded and cubed (bite sized) watermelon
2 cups cleaned mixed greens ( spinach, arugula, chard, frisee)
1 small red onion sliced very thin
1 tbs feta cheese crumbled
2 tbs sorghum
2 tbs red wine vinegar
4 tbs virgin olive oil

Directions:

Divide greens among 4 plates.
In a dry hot cast iron skillet char okra cut side down.

Remove okra from skillet, remove skillet from heat and add oil, onions, sorghum and vinegar and wilt.

Place watermelon, okra, feta over greens then drizzle warm dressing from the skillet.

Season with flaky sea salt and black pepper over top and enjoy.

Written by Steven Stiefel