1 tablespoon chopped shallots
1/3 cup raspberry vinegar
1/3 cup fresh or frozen raspberries, pureed and strained
2 teaspoons honey, or to taste
1/3 cup olive oil
kosher salt and freshly ground black pepper
2 red onions, thinly sliced
2 bunches watercress, stems removed
8 cups watermelon, cut into 1-inch cubes
Whisk together the shallots, vinegar, raspberry puree, honey, and oil. Season to taste with salt and pepper.
Separate the onions into rings. Pour the vinaigrette over the onions and marinate in the refrigerator for at least 15 minutes.
Arrange a bed of watercress on each chilled plate. Top with the cubed watermelon and drape the onion rings on top. Drizzle with the vinaigrette and garnish with julienned mint leaves if desired. Makes 6 servings.