For the pickled shallots

• 3 shallots, thinly sliced
• 60 ml (1/4 cup) apple cider vinegar
• 60 ml (1/4 cup) white vinegar
• 30 ml (2 tbsp) maple syrup
• 5 ml (1 tsp) salt

For the dressing

• 60 ml (1/4 cup) extra-virgin olive oil
• 60 ml (1/4 cup) fresh lemon juice
• 8 fresh mint leaves, finely chopped
• 5 ml (1 tsp) maple syrup
• 1.25 ml (1/4 tsp) Dijon mustard
• Salt and freshly ground black pepper

For the salad

• 1 package (340 g) Bergeron Le Populaire cheese
• Olive oil, for grilling
• 1 L (4 cups) watermelon, cut into cubes or thin slices
• 1 English cucumber, cut into half-moons
• 60 ml (1/4 cup) chopped pistachios
• Fresh mint leaves, for garnish

For the pickled shallots: In a glass jar, combine all ingredients. Let stand at least 30 minutes at room temperature, or up to 2 days in the fridge.

For the dressing: In a glass jar, combine all ingredients. Keep at room temperature until serving, or up to 2 days in the fridge.

For the salad: Preheat the barbecue or a grill pan over medium-high heat. Cut the Bergeron Le Populaire cheese into 1 cm slices, brush with oil, and grill 1 minute per side to lightly brown.

In a large serving dish, arrange the watermelon and cucumber. Cut the cheese into bite-size pieces and add to the salad. Drizzle with dressing, top with pickled shallots and pistachios, garnish with fresh mint, and serve.