SUMMER

 COLORFUL, SWEET FRUITS AND VEGETABLES AND HERBS ARE IN ABUNDANCE THIS SEASON

Watermelon and Arugula Salad

  • 1 large seeded watermelon

  • 5 oz. arugula

  • 6 oz. blueberries

  • 1/2 cup cubed goat feta cheese

  • 3 tablespoons shelled pumpkin seeds (pepitas)

  • 1/4 cup fresh mint leaves

  • 3 tablespoons extra virgin olive oil

  • 2 tablespoons red wine vinegar

  • 1 teaspoon Dijon mustard

  • 1-2 teaspoons honey or maple syrup

  • salt and pepper to taste

INSTRUCTIONS

  1. Cut watermelon in half lengthwise. To create a watermelon bowl and watermelon cubes, cut around the perimeter to separate the flesh from the rind. Make 1/2-3/4 inch cuts across the watermelon, then 1/2-3/4 inch cuts the other direction. Use a large serving spoon to scoop out the watermelon. The chunks should come out as rectangles. Cut the watermelon pieces into cubes. Scoop out any remaining juice or watermelon flesh from the watermelon bowl.

  2. Place arugula into the empty watermelon bowl. Top with blueberries, feta, pumpkin seeds, and mint.

  3. To make the vinaigrette, in a small bowl or jar, whisk together the olive oil, vinegar, mustard, honey, salt and pepper.

  4. Dress the salad just before serving.