Ingredients

• 2/3 cup balsamic vinegar

• 1 tbsp sugar

• One 7- to 8-lb watermelon

• 2 tbsp freshly squeezed lime juice

• 2 tbsp olive oil

• Salt, 1 pinch

• Pepper, 1 pinch

• 1/4 cup mint leaves, chopped

• 2/3 cup Daiya^® dairy-free mozzarella-style shreds

Instructions

1. In a small saucepan over medium-high heat, combine the balsamic vinegar and sugar. Bring the mixture to a boil and continue cooking, scraping down the sides as needed, until it has reduced and is the consistency of syrup, about 5 minutes. Set it aside to cool while you prepare the salad. (The mixture will thicken as it cools and will only yield a few tablespoons.)

2. Cut the watermelon into cubes or use a melon baller and scoop it into balls. Add it to a large bowl.

3. In a small bowl, whisk together the lime juice and olive oil with a pinch of salt and pepper. Pour this dressing over the watermelon, add the chopped mint and mozzarella-style shreds, and toss to combine. Drizzle the salad with the balsamic syrup and serve immediately.