Michael Natkin’s Chevre with Sauteed Grapes and Fresh Herbs
Michael Natkin made this recipe for us when we met him at the Cookhouse SF. He actually made this mind-blowing appetizer for us under a minute!
This is us with him and his amazing book! It is an absolute must-read for vegetarians interested in world cuisine.
Even though I just called the book a must-read for vegetarians, it shouldn’t get pigeon-holed as just for vegetarians. The flavors that he has been able to bring out from his recipes are simply mind-blowing. I’ve tried a bunch of recipes from his cookbook and blog, and I eat chicken and seafood and so I can say with certainty, “Delicious, Mind-Blowing Taste” is what he brings to you!
1. Wash the basil leaves and pat dry using a kitchen towel or a paper napkin.
2. Wash the mint leaves and pat dry using a kitchen towel or a paper napkin.
3. Chop up the watermelon into large bite size chunks. Slice the red onion.
4. Assemble the salad directly onto the salad plates by laying down the basil and mint leaves. Top it with the chopped watermelon and red onion slices. Lay a slice of goat cheese right smack in the center. You can use a piece of the watermelon rind to hold the goat cheese.
We're Raj and Sonia - two friends passionate about healthy cooking. We focus on gluten-free, refined sugar-free and vegetarian recipes. Being engineers - we've broken down the recipes into simple steps EACH with a picture - this way you can easily recreate the recipe in your kitchen (or tell us how to do things better). 
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