1 cup honey

2 1/2 ounces white balsamic

1/4 teaspoon kosher salt

2 ounces salad oil

1/2 teaspoon Red Pepper Flake

5 pieces watermelon, medium diced, seeds removed

2 European cucumber, small diced, seeds removed

1 cup Gorgonzola, crumbled

Garnish with basil chiffonade

In a medium size stainless steal bowl combine honey, white balsamic vinegar and salad oil together. Once ingredients are combine add watermelon, cucumber, salt and coat evenly in mixture. Place in clean chilled soup bowl and garnish with fresh basil. Complete the dish by pouring 2 ounces of reserved watermelon broth around melon mixture.

Daryl Shular, corporate executive chef at PFG Miltons in Oakwood and member of the Culinary Olympic Team USA