Ingredients
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1 tablespoon fresh lemon juice
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1 tablespoon red wine vinegar
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1/2 teaspoon table salt, to taste
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2 tablespoons extra virgin olive oil
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3 cups cubed and seeded watermelon, drained, 1/2 to 3/4 inch cubes (from a 2 1/2 lb. piece, rind discarded)
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6 ounces baby arugula
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1/4 cup pine nuts
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1/3 cup crumbled feta or 1/3 cup ricotta cheese
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fresh coarse ground black pepper
Instructions
- Whisk together lemon juice, vinegar and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese and pepper.