Watermelon Wedge Salad

Step 1: Cut the rind off the melon, starting with the top and the bottom, to create a base to work from.

Step 2: Stand the melon on end and remove the remaining rind and white from the sides.

Step 3: Slice half the melon into 4 circles of equal size and set aside for assembling the salad later.

Step 4: To make the juice

Step 5: Cut a slice about an inch thick from the remaining watermelon into small pieces and place in a juicer or blender.

Step 6: You will need 1 cup of juice to make the melon glaze,

Step 7: Strained of any seeds.

Step 8: Add more watermelon if necessary.

Step 9: Stop when you reach 1 cup.

Step 10: Strain the juice.

Step 11: There will probably be leftover watermelon from this step.

Step 12: To make the glaze, add the watermelon juice, balsamic vinegar and sugar to a 4-quart saucepan. Place on low heat and reduce until liquid is thick and viscous.

Step 13: Be careful not to burn, stir often and frequently. Also take care to not make caramel.

Step 14: If it cooks too long it will be too thick to drizzle.

Step 15: A good way to tell if glaze is done is by using a wooden spoon.

Step 16: Dip the spoon into the glaze, let cool a bit, drag your finger on the back of the spoon. Your finger should create a clear line on the spoon.

Step 17: To make the tahini vinaigrette

Step 18: Add tahini, lemon juice, white wine vinegar and salt to taste in a blender.

Step 19: Blend until smooth

Step 20: Add water a little at time, if too thick.

Step 21: Note, you will only use a cup and a half of this dressing for the salads.

Step 22: Cover and refrigerate.

Step 23: In a sauté pan

Step 24: Dry toast pistachios until toasted brown

Step 25: Careful nut to burn.

Step 26: Rough chop with knife or in the food processor.

Step 27: Do not over process nuts or they will turn to pistachio butter.

Step 28: To assemble the salads

Step 29: Line the bottom of 4 large plates or shallow bowls with spinach.

Step 30: Divide garbanzos and scatter across.

Step 31: Cut each of the reserved watermelon discs into 4 quarters and stack in a line on top of spinach.

Step 32: Slice tomatoes in thin slices if using plum tomatoes, then arrange around the watermelon.

Step 33: Top watermelon with feta and pistachios.

Step 34: Drizzle with tahini vinaigrette, about 3 tablespoons for each plate, and with melon-balsamic glaze, about 2 tablespoons, crisscrossing the salad.

Step 35: Garnish with fresh mint.

Step 36: Use whole leaves or slice the mint in a chiffonade.