Arugula and Mint Salad with Watermelon and Feta
This salad is based on Ina Garten’s version. I have made a few minor changes to it, namely to use grapeseed oil instead of olive oil which allows the tastes of the other ingredients to shine through, and to increase the amount of mint which I think makes the salad even more refreshing.
1/4 c. freshly squeezed orange juice
1/4 c. freshly squeezed lemon juice
1/4 c. minced shallots
1 T. honey
1/2 c. grapeseed oil
1 t. kosher salt
1/2 t. freshly ground black pepper
6 c. baby arugula, washed and spun dry
2 c. seedless watermelon, cut in 1″ cubes
12 oz. feta cheese, 1/2″ dice
1/2 c. mint leaves, left whole
1 c. mint leaves, julienned
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the 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 whole mint leaves in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasoning, arrange on plates, garnish with julienned mint and serve immediately.
I can’t remember a time when food was not an important part of my day. From an early age, I observed and participated in the kitchens of my mother and two grandmothers. 