- Preheat oven to 200° F. In a medium skillet, toast pine nuts with 1 tablespoon of olive oil and garlic until golden brown over medium heat. Reserve half of the pine nuts for garnish. In a blender, combine remaining pine nuts, balsamic vinegar, remaining olive oil, walnut oil and juice of 2 limes. Set aside until ready to serve. Put the Serrano ham on a baking sheet and dry in oven for 40 minutes. Slice watermelon into rectangles 2 x 2 x 6 inches. Set aside about four pieces for each salad. Reserve remaining watermelon for granita.
TO PREPARE THE WATERMELON GRANITA:
- In a blender, combine reserved watermelon, vodka, 8 mint leaves and juice of 2 limes. Purée until smooth. Place the mixture in a baking dish and freeze until crystallized.
- Scrape out the granita crystals and place in the bottom of a large bowl. Toss arugula with the vinaigrette. Put the arugula on top of the granita. Put the Serrano ham, rice sticks and reserved pine nuts on top. In a small bowl, mix fontina and sour cream drizzle over salad.