Don’t try putting this together any other season; it won’t be the same.
¼ cup extra-virgin olive oil4 cups 1-inch watermelon cubes2 tarragon sprigsWhisk the honey, vinegar, and ½ teaspoon salt in a small bowl. While whisking, add the oil in a slow, steady stream until emulsified.Arrange the tomatoes in serving dishes in a single layer and sprinkle with ½ teaspoon salt.
Top with the watermelon and onion and drizzle with the dressing. Crumble the goat cheese and pluck the tarragon leaves on top. Sprinkle on the corn nuts and serve immediately.© 2016 by Katie Button with Genevieve Ko. Excerpted by permission of Flatiron Books, a division of Macmillan Publishers.
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