Armadillo Cafe Watermelon Salad


1/4 of a 30-pound watermelon 1 small jicama For Dressing: 1/4 cup raspberry vinegar 1/4 cup honey 1/4 cup fresh ripe pineapple, finely chopped 1 tablespoon minced chives 1 tablespoon minced cilantro 1 fresh minced jalapeno pepper 1 teaspoon fresh ginger root, grated salt to taste 2 to 3 ounces extra virgin olive oil Small whole peppers for garnish Sweet red pepper strips for garnish chives for garnish


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