There’s nothing quite like a light, refreshing and delicious salad when the weather is warm and a heavy meal doesn’t sound too appealing. Chef Jim debuted this recipe last year and it was a HUGE hit. Now that the heat has reappeared here in Boulder and we’re heading into June, it seemed like a good time to pull this crowd favorite back out. It’s the Cork’s grilled organic watermelon with Cana de Cabra on Hoot and Howl Arugula, dressed with Andy’s EVOO and aged balsamic. It will be on the menu, on and off, during this warm summer months and while our local farmers are able to supply us with the ingredients, so take advantage of it while you can!