Watermelon, Feta, And Arugula Salad

• FOR THE VINAIGRETTE:
• 1 Tablespoon Finely Minced Shallots
• 1 Tablespoon Chopped Fresh Mint Leaves
• 1 Tablespoon (heaping) Dijon Mustard
• 1 teaspoon Honey Or Agave
• 2 Tablespoons Red Wine Vinegar
• 1/2 cups Extra Virgin Olive Oil
• 2 pinches Black Pepper, Plus More When Plating
• 1/8 teaspoons Kosher Salt
• FOR THE SALAD:
• 6 cups Baby Arugula Leaves, Washed And Dried
• 1/4 cups Thinly Sliced Red Onions
• 15 leaves Mint, Roughly Torn
• 3 cups Cubed Seedless Watermelon
• 10 ounces, weight Feta Cheese, Crumbled

1. Prepare vinaigrette. In a jar, add vinaigrette ingredients. Secure lid tightly on the jar and shake vigorously for 1 minute until combined and emulsified. Taste and adjust salt and pepper as needed.
2. Place arugula, red onions and torn mint leaves in a large bowl. Drizzle a few spoons of the vinaigrette over the greens and toss well. Try not to overdress the greens as they will wilt and become too soggy.
3. Plate dressed greens on a large platter. Top with watermelon cubes and feta cheese. Sprinkle platter with additional black pepper and serve.

vinaigrette, shallots, mint leaves, mustard, honey, red wine vinegar, olive oil, black pepper, kosher salt, salad, arugula, ubc, cheese

Taken from tastykitchen.com/recipes/salads/watermelon-feta-and-arugula-salad/ (may not work)