Fresh watermelon topped with balsamic tossed arugula, sprinkled with feta cheese, and drizzled with Lemon Honey Vinaigrette is absolutely delightful!
4 cups seedless watermelon, cubed
3 cups baby arugula
1/4 cup Premium White Balsamic Vinegar
sea salt and freshly ground black pepper
1/2 cup feta cheese crumbled
Place watermelon on salad plates. Toss arugula with the Premium White Balsamic Vinegar in a bowl and season to taste with the salt and pepper. Top each plate of watermelon with the arugula. Sprinkle with feta cheese. Drizzle with Lemon Honey Vinaigrette.
Lemon Honey Vinaigrette:
2 oz. Whole Lemon Olive Oil
1 oz. Sicilian Lemon White Balsamic Vinegar
2 Tablespoons Honey
3 Tablespoons shallots, finely diced (optional)
2 Tablespoons roasted garlic (optional)
sea salt and freshly ground black pepper to taste
Combine olive oil, balsamic vinegar and honey in a tightly sealed container and shake well. Or, if desire shallots and garlic, combine balsamic vinegar, shallots, roasted garlic and honey in a blender until well blended. Slowly add the olive oil, and blend until thickened. Season to taste with salt and pepper.