Chef Bobby?s Summer watermelon salad with Nadya?s garden fresh mint

Chef Bobby?s Summer watermelon salad with Nadya?s garden fresh mint and hot honey 1 mini or half seedless watermelon, cut into slices or wedges 1/2 cup smooth feta cheese 1/2 cup smooth ricotta Juice and zest of ? lime 1 tablespoon hot honey Fresh mint leaves, for garnish Extra lime wedges, for serving SPICE MIX: 1 heaping teaspoon fennel seeds, toasted 1 teaspoon sumac 2 teaspoons toasted sesame seeds RECIPE: 1. In a small bowl, whisk together the feta, ricotta, and the juice and zest of ? lime until smooth and creamy. 2. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac 3. Using a mortar and pestle, crush the toasted fennel seeds. Stir in the sumac, sesame seeds, sea salt, and black pepper. 4. Arrange the watermelon on a serving platter. Dollop or smear with whipped feta. 5. Sprinkle lightly with the spice mix. 6. Drizzle generously with hot honey and garnish with mint leaves and extra lime wedges. Serve immediately