- 3 tablespoons extra-virgin olive oil
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon honey
- 1 small shallot, minced
- salt and pepper to taste
- 6 cups baby arugula
- 3 cups diced seedless watermelon (from a 2 1/2 pound piece, rind discarded)
- 1/2 cup feta
- 1/3 cup chopped, toasted almonds
In a small bowl, whisk together the olive oil, lemon juice, honey and shallot; season to taste with salt and pepper.
Add more lemon juice or honey to make the vinaigrette more tart or sweet if you prefer.
In a large serving bowl, combine the arugula and watermelon. Add the vinaigrette and toss to combine. Check the seasoning. Sprinkle the salad with the feta and almonds.