Grilled Watermelon and Green Bean Salad

Ingredients:

• 1 small seedless watermelon (about 1.5 kg)
• 200 g green beans, ends removed
• 5 tbsp. l. olive oil
• 2 tbsp + 1 tsp apple cider vinegar
• 2 teaspoons Dijon mustard
• 1 small shallot, chopped
• 150 g of young spinach
• 1/4 cup chopped green onions
• 1 tbsp chopped fresh tarragon
• 2 teaspoons nutritional yeast
• 1 small fennel root, thinly sliced, + 1 tbsp chopped fennel greens
• Special equipment: mandoline vegetable slicer

Preparation:

1. Preheat a grill or grill pan over medium-high heat. If using an outdoor grill, preheat it to 500°F (260°C). The grill or grill pan needs to be very hot to ensure the watermelon starts cooking quickly, otherwise it will turn into mush.
2. Slice the watermelon in half lengthwise. Cut each half into 2.5 cm-thick half-moons. Grill the watermelon slices, a few at a time, until grill marks appear, about 2 minutes per side. Transfer to a colander set over a large bowl to cool and collect the juice. Once the watermelon is cool enough to collect about 1 tablespoon of watermelon juice, trim the rind and cut the flesh into 2.5 cm-thick cubes. Set aside.
3. Meanwhile, toss the beans with 2 tablespoons olive oil, 1/2 teaspoon salt, and a few grinds of black pepper. Place them in the center of a large piece of foil, making sure most of the beans are in a single layer. Fold the foil over all four sides to form a baking sheet, leaving the top open. Place the foil and beans on the grill and cook, covered, until the beans are tender and crispy, 7–8 minutes.
4. In a small bowl, combine the vinegar, mustard, shallot, remaining 1 tablespoon of watermelon juice, 1/2 teaspoon of salt, and a pinch of black pepper. Slowly drizzle in the remaining 3 tablespoons of olive oil, stirring constantly, until emulsified.
5. Place the spinach, green onions, tarragon, nutritional yeast, and fennel fronds in a large bowl. Add the watermelon, beans, and dressing. Season with salt and pepper and serve immediately.