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    Watermelon, Arugula, and Pine Nut Salad

    By | Shine Food – Mon, May 16, 2011 8:30 PM EDT


    Gourmet     | July 2004


    yield: Makes 4 first-course servings

    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)

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    Preparation:
    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, pepper, and fleur de sel (if using).

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