Toasted silvered almonds
Black sesame seeds
For the vinaigrette:
2 cups frozen (or fresh) raspberries
2 tablespoons honey
1/3 cup rice vinegar
¼ cup olive oil
Take one seedless, ripe watermelon, and cube as much of the flesh as you will need, allowing 1 to 1 ½ cups a person.
For each salad, arrange on each individual plate about ½ cup of fresh baby arugula. Place 1 to 1 ½ cups cubed watermelon on the greens. Over the watermelon, for each plate scatter 1 tablespoon diced red onion, 1 tablespoon toaster slivered almonds and ½ teaspoon black sesame seeds. On the top of each salad, place 1 small wedge of ripe, room temperature brie.
Blend raspberries, honey, rice vinegar and olive oil. Drizzle the vinaigrette over the salads and serve.