We dressed slices of our dried watermelon with smoked coriander, Maldon salt, dried calabrese peppers and olive oil. We added chive blossoms and young lamb's quarters leaves. We finished the dish with a spoonful of cold concentrated Minus 8 vinegar. We reduced the vinegar in the rotary evaporator. It gently removed the sharp acetic notes and emphasized the rich, complex flavor without cooking the vinegar. The dish was cool and complex, the chewiness of the melon allowing different flavors to shine through in each bite.