Watermelon, Cucumber, and Feta Verrines
An elegant take on the classic salty-sweet watermelon-feta salad.
Make the gelatin
Put 1/2 cup cool water in a small bowl, sprinkle the gelatin over it, and let sit for a few minutes to soften.
Melt the honey in a 1-quart saucepan over medium heat. Add the gelatin and stir to dissolve. Add the mint and 1/4 tsp. salt. Pour into an 8-inch square baking dish and refrigerate until firm, 1 to 2 hours.
Assemble the verrines
Up to 1 day before serving, halve and core the pear; cut 8 thin lengthwise slices for garnish and cut the remainder into 1/4-inch dice. In a small bowl, toss the pear (sliced and diced) with the lemon juice and 1/4 tsp. salt. In another small bowl, toss the cucumber with 1/2 tsp. salt. Cut the gelatin into 1/4-inch squares, and remove it from the baking dish with an offset spatula.
Evenly layer the diced pear, then the cucumbers, gelatin, feta, and watermelon among eight 8- to 10-oz. flat-bottomed glasses. Top each with a pear slice and refrigerate until cold, at least 20 minutes. Garnish with the microgreens just before serving.
Make Ahead Tips
The gelatin can be made up to 5 days ahead. Refrigerate, covered, in its baking dish.
The assembled verrines (minus the garnish) can be refrigerated for up to 1 day. Garnish with the microgreens just before serving