Muddle the basil along with the watermelon juice in a tall glass. Add the gin and ice and top it off with tonic water. Enjoy!
1/2 cups pine nuts, toasted
In a large bowl, dress arugula, watermelon and prosciutto with olive oil and white wine vinegar and let it sit for 15 minutes in order to soak in the flavor. Toss and finish with black pepper and pine nuts. Enjoy!
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