Tomato-Watermelon Salad With Almond Vinaigrette

2 tablespoons sliced almonds
4 cloves garlic, thinly sliced
2 teaspoons harissa (see note)
3 tablespoons extra-virgin olive oil
1 tablespoon sherry vinegar
Juice of 1 lime
2 shallots, thinly sliced
1 cup 1/2-inch-cubes watermelon
1 jalapeno chili, seeds and ribs removed, thinly sliced
2 tablespoons torn, flat-leaf parsley
2 tablespoons torn mint leaves
1 tablespoon capers, rinsed
1/2 teaspoon salt
Freshly ground black pepper, to taste
3 red tomatoes (about 1 1/4 pounds), roughly chopped
3 yellow tomatoes (about 1 1/4 pounds), roughly chopped
1/2 cup crumbled goat cheese

Combine the almonds, garlic and harissa in a small pan over medium heat and saute for 3 minutes. Remove from heat.

Combine the olive oil, vinegar, lime juice and shallots in a small bowl. Whisk in almond-harissa mixture.

Toss the watermelon, jalapeno, parsley, mint and capers in a large bowl. Season with the salt and a few grindings of the pepper. Add the tomatoes and vinaigrette and toss to combine. Garnish with the goat cheese; serve immediately.

Makes 6 servings.

NOTE: Harissa is a hot red-pepper paste that can be found in ethnic aisles of some supermarkets and in African and Middle Eastern specialty stores.

— Recipe adapted from "New American Table," by Marcus Samuelsson (Wiley, 2009).

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