Watermelon With Yogurt, Poppy Seeds, and Fried Rosemary
['2 tablespoons olive oil', '1 (6-inch) rosemary sprig', '1/2 cup plain whole-milk Greek yogurt', '1 tablespoon honey', 'Kosher salt', '1 (3-pound) seedless watermelon, rind removed, cut into 2-inch pieces', '3 tablespoons fresh grapefruit juice', 'Flaky sea salt', '1 teaspoon crushed red pepper flakes', '1 teaspoon poppy seeds']
Heat oil in a small skillet over medium. Fry rosemary until crisp, about 20 seconds. Transfer to a paper towel to drain; set rosemary oil aside.
Mix yogurt and honey in a small bowl; season with kosher salt.
Toss watermelon and grapefruit juice in a large bowl; season with flaky sea salt.
Spread yogurt on a large platter. Top with watermelon and crumble fried rosemary over. Drizzle 1 Tbsp. reserved rosemary oil over (save remaining oil for another use) and sprinkle with red pepper flakes and poppy seeds.
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