Yield: 4 servings
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice (2 lemons)
1/4 cup minced shallots (1 large)
1 tablespoon honey
1/2 cup good olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 cups baby arugula, washed and spun dry
1/8th seedless watermelon, rind removed, and cut in 1-inch cubes
12 ounces good feta cheese
1/2-inch diced 1 cup (4 ounces) whole fresh mint leaves, julienned
Directions:
Whisk together the orange juice, lemon juice, shallots, honey, salt,
and pepper. Slowly pour in the olive oil, whisking constantly, to
form an emulsion. If not using within an hour, store the vinaigrette
covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to
coat the greens lightly and toss well. Taste for seasonings and serve immediately
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