Arugula and Watermelon Salad

By oscar

Ingredients

• For the vinaigrette:
• 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 olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 6 cups baby arugula, washed and spun dry
• seedless watermelon, rind removed, and cut in 1/4-inch thin slices
• chunk Parmesan cheese

Preparation

Step 1

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 in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasoning. Place watermelon on salad plate, cover with greens and serve immediately.

Serves 6