NuM NuM

I love making dishes that I've never tried before and this one seemed like an interesting combination of flavors. I knew it would be sweet and salty and that's always a winner in my book. The sweet watermelon and salty feta compliment each other very well and make the salad very refreshing. The colors on the plate are gorgeous and would be a great starter when you have company over. Impress your next guests and serve this salad.


Watermelon, Arugula, and Feta Salad
Adapted from Barefoot Contessa
2 servings

• 2 tbs freshly squeezed orange juice
• 2 tbs freshly squeezed lemon juice
• 2 tbs minced shallots
• 1/2 tablespoon honey
• 2 tbs good olive oil
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups baby arugula, washed and spun dry
• 1 cup seedless watermelon, rind removed, and cut in 1/2-inch cubes (watermelon should be cold)
• 2 ounces good feta cheese, crumbled (I used Greek feta)
• 2 tbs 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

**When I tasted the vinaigrette it seemed a little bland but when tossed with the salad it was perfect