Ingredients
- Four, 2" x 4" Watermelon Medallions, Scooped
- One Pint Fresh or Frozen Blueberries
- 8 Large Mint Leaves For Garnish
- 8 Tbsp Arlotta Peach Balsamic Vinegar (white works too)
Instructions
- Scoop 1/2" Watermelon From Center of Medallion
- Set On A Small Plate or Bowl
- Fill the Well with Blueberries
- Drizzle In Peach Balsamic Vinegar
- Serve Chilled
- Garnish With Mint Leaves
