DIRECTIONS

1. Pull goat cheese out and let it sit on the counter until soft. About 1 hour in indirect sunlight.
2. Place small watermelon on cutting board and with a serrated knife, cut off the vine end (the top with the leftover vine) and bottom end (the end with the brown blossom end).
3. Set watermenlon up on one of the flat sides. Working from the top, cut in a slight sawing motion following the contour of the melon to the bottom, removing the green and white rind.
4. Once melon is fully peeled, start from the flat side, and cut straight downward. Cut into 2" thick slabs, then lenghtwise into 2" wide planks. Cut those planks into 2" cubes.
5. Place about 2 cups of watermelon cubes into mixing bowl. Add serrano pepper (as much as you can handle, they are hot so take caution!), chive, apple cider vinegar EVOO and salt. Give everything a toss. Let sit in bowl.
6. While the melon is soaking, spread as much goat cheese as you would like into the center of serving bowl or plate.
7. Place melon on goat cheese. Add chives and serrano, along with the juices.
8. To finish tear mint by hand over the top, drizzle a little more EVOO, a pinch of maldon and a pinch of sumac.