Watermelon Salad With Mint-Tea Vinaigrette

• 5 cups cubed watermelon, well chilled
• 1/2 cup sheep feta, cut into slivers
• 1/2 cup strong green tea
• 2 tablespoons sugar
• 2 tablespoons chopped spearmint leaves
• 1 lemon
• 1 tablespoon white wine vinegar
• 1/4 teaspoon Angostura bitters
• 2 tablespoons sunflower oil

1. Place the green tea over medium-high heat. Bring to a boil and cook until reduced by about half. Add the sugar and continue to boil until reduced by half again and syrupy. Remove from the heat and set aside.
2. Slice off the ends of the lemon and place them in a measuring cup with half of the mint. Muddle them with the butt of a table knife until bruised and fragrant. Pour the tea syrup into the measuring cup and set aside to cool completely.
3. Juice the remaining lemon and put the lemon juice in a bowl with the vinegar and bitters. Strain the cooled syrup into the bowl. Slowly whisk in the oil, and season with salt to taste.
4. Place the melon in a wide shallow serving bowl. Drizzle the dressing over the melon. Add the feta and the remaining mint, stir gently with a spatula, and serve immediately.

cubed watermelon, feta, strong green tea, sugar, spearmint leaves, lemon, white wine vinegar, bitters, sunflower oil

Taken from food52.com/recipes/18539-watermelon-salad-with-mint-tea-vinaigrette (may not work)