Watermelon, Arugula and Pine Nut Salad
by Brennans Market Admin
Serving Size: Serves 4
1 Tablespoon fresh lemon juice
1 Tablespoon red-wine vinegar
1/2 teaspoon or to taste salt
2 Tablespoons Extra Virgin Olive Oil
3 cups from a 2 1/2 lb piece cubed (1/2 to 3/4 inch) seeded watermelon, drained, rind discarded
6 cups (6 oz) baby arugula
1/4 cup (1 oz) pine nuts
1/3 cup (1 1/2 oz) crumbled feta
freshly ground pepper to taste
to taste kosher or sea salt (optional)
Adapted From: Epicurious.com
Salty, sweet, tart and spicy. Yum.
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula and pine nuts and toss to coat, then sprinkle with cheese, pepper and salt (if using).