Tuesday, July 2, 2013

Arugula, Watermelon and Feta Salad

We made this one a couple of years ago for a 4th of July party and there was nothing left!

 Ingredients
Arugula, Watermelon and Feta Salad
  • 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 STAR California 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

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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.

Based on a recipe from FoodNetwork.com by Ina Garten

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