Watermelon, Arugula, and Pine Nut Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Active time: 15 min Start to finish: 15 min Ingredients:
1 tablespoon fresh lemon juice |
1 tablespoon red-wine vinegar |
1/2 teaspoon table salt, or to taste |
2 tablespoons extra-virgin olive oil |
3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded) |
6 cups baby arugula (6 oz) |
1/4 cup pine nuts (1 oz) |
1/3 cup crumbled feta or ricotta salata (1 1/2 oz) |
coarsely ground black pepper to taste |
fleur de sel to taste (optional) |
Directions:
1. Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
2. Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
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