The watermelons seem extra sweet this summer. That might be due to the extra hot days we’ve been having here in central Arkansas. This salad blends all our favorite things and tastes just like summer on a plate.
Recipe by Ina Garten
For the vinaigrette:
1/4 cup freshly squeezed orange juice
1/4 cup freshly squeezed lemon juice
1/4 cup minced shallots (1 large)
1 Tbsp honey
1/2 cup good olive oil
1 tsp kosher salt
1/2 tsp freshly ground black pepper
For the salad:
6 cups baby arugula, washed and dry
1/8th seedless watermelon, rind removed, cut into 1-inch cubes
12 oz of good feta cheese
1 cup whole fresh mint leaves, julienned
Whisk 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 the hour, cover and place in the refrigerator.
To serve, toss arugula, watermelon, mint, and feta cheese with dressing.