Watermelon salad with arugula and feta

Chef Ozzie Chavez
The Paisley Café, Orangevale

For a color and flavor boost, use half red watermelon and half yellow watermelon.

Ingredients

Dressing
1/4 cup freshly squeezed orange juice
1 tbsp. orange zest
1 tbsp. chopped shallot
3 tbsp. white balsamic vinegar
2 tbsp. honey
2 tsp. Dijon mustard
Salt and pepper, to taste
1/3 cup olive oil

Salad
1 small, seedless watermelon, cut into 1-inch cubes
6 cups arugula
12 oz. feta cheese, crumbled or diced into 1/2-inch pieces
1/4 cup fresh mint leaves, chiffonade

Directions

In a small bowl, whisk together juice, zest, shallots, vinegar, honey, mustard, salt and pepper. Slowly pour in oil, whisking to form an emulsion.

Place watermelon, arugula, feta and mint in a large bowl. Pour dressing over and toss well. Taste for seasoning and serve immediately.

Serves 6