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).