Watermelon Caprese Salad
Ingredients:
Seedless watermelon sliced 1 inch thick and cut into rounds
Fresh buffalo mozzarella cheese sliced 1/2 inch thick 
Pancetta
Basil
Balsamic vinaigrette
Salt
Fresh crack pepper


Balsamic Vinaigrette Ingredients:
1/4 cup extra virgin olive oil
4 tbsp white Balsamic vinegar
1 tsp Dijon mustard
2 tsp sugar
Combine all ingredients and shake well


Method:
Slice watermelon into 1 inch thick slices and remove rind. Create small rounds from the melon using a biscuit cutter. Utilize the same biscuit cutter to create 1/2 inch thick rounds of mozzarella cheese. Set aside. Fry the pancetta until crisp and remove to paper towel lined plate. Once cool, break into "shards" or crumbles depending on desired presentation. Arrange watermelon rounds on a plate and sprinkle with salt. Top each with a mozzarella round. Insert each with a pancetta shard and fresh basil leaf in the center of each cheese round. Drizzle with balsamic vinaigrette and season to taste with salt and freshly cracked pepper. So fresh and light!