Seared Alaskan Halibut with Watermelon Vinaigrette

Watermelon Vinaigrette

• ½ gallon fresh watermelon puree
• ¼ cup honey
• ½ cup Champagne vinegar
• 2 tablespoons chopped shallots
• 1 tablespoon Dijon mustard
• 1 cup olive oil
• 1 cup blended vegetable oil
• Salt and pepper, to taste
• 1 sachet of chopped fresh mint

Seared Halibut

• 2 pounds halibut fillets, cut into 6 portions
• Salt and pepper, to taste
• Lemon flavored olive oil
• 6 thick slices heirloom tomatoes
• 6 thick, round slices watermelon
• 6 white asparagus spears, sautéed and cut on the bias
• ½ cup blanched English peas
• ½ cup cubed watermelon