Prep: 15 minutes
Total: 12 hours
for the watermelon dressing:
2 cups white vinegar
111 grams granulated sugar
1 green garlic, roughly chopped
400 grams diced watermelon
1 1/2 cups arugula
1 1/2 cups mustard greens
4 plums, thinly sliced (seed removed)
kosher salt and freshly ground black pepper, to taste
edible flowers, to garnish
1. Make the watermelon dressing: In a small saucepan, heat the vinegar, sugar, and green garlic over high. Cook, stirring, until the sugar has dissolved, about 3 minutes.
2. Place the watermelon in a large bowl and pour the vinegar and garlic liquid over the top. Purée, cover, and refrigerate overnight.
3. To serve: In a large bowl, toss the arugula, mustard greens, and plums together with some of the watermelon dressing, salt, and pepper. Gently massage the plums to release some of their juices (this helps offset some of the sweetness of the dressing). Transfer to a serving platter and garnish with edible flowers.