WATERMELON AND ARUGULA SALAD WITH FETA, PINE NUTS, AND KALAMATA OLIVES
5-ounces baby arugula
4 cups seedless watermelon, chopped into bite-size pieces
⅓ cup pine nuts, lightly toasted
8-ounces feta cheese, cubed or crumbled
¼ cup Kalamata olives, chopped
¼ cup olive oil
3 tablespoons raspberry vinegar
1 tablespoon honey
1 teaspoon Dijon mustard
Combine all of the salad ingredients in a large bowl.
Combine the dressing ingredients in a jar and shake until emulsified (or whisk together in a small bowl)
Pour the dressing over the salad and toss well until totally coated. DEVOUR!
Serving suggestion – I buy a whole watermelon and scoop out the center for the salad and use the shell for the bowl. This can also be done with several smaller watermelons for individual servings.