Watermelon, Feta and Arugula Salad
1 tablespoon finely minced shallots
1 tablespoon chopped fresh mint
1 heaping tablespoon Dijon mustard
1 teaspoon honey or agave
2 tablespoons red wine vinegar
½ cup extra virgin olive oil
2 pinches black pepper, plus more to plate
1/8 teaspoon kosher salt
5-6 cups baby arugula leaves, washed and thoroughly dried
¼ cup thinly sliced red onions
15-20 fresh mint leaves, roughly torn
3 cups cubed seedless watermelon
10 ounces feta cheese, crumbled
Prepare the vinaigrette. In a jar, add the shallots, mint, mustard, honey, vinegar, olive oil, pepper and salt. Secure the lid tightly on the jar and shake vigorously for a minute until the items have combined and emulsified. Taste and adjust with salt and pepper as needed.
Place the arugula, red onions and torn mint leaves in a large bowl. Drizzle a few spoons of the vinaigrette over the greens and toss well. Try not to overdress the greens as it will wilt and become too soggy. Plate the dressed greens on a large platter. Top with the watermelon cubes and feta cheese. Sprinkle the platter with additional black pepper and serve.
The Culinary Chronicles and all Photography by Nam Nguyen are licensed under a Creative Commons Attribution-No Derivative Works 3.0 United States License.