1/4seedless watermelonrind removed, and cut in 1-inch cubes
12ouncesgood feta cheese1/2-inch diced
1cup4 ounces whole fresh mint leaves, julienned
½cupfresh blueberriesoptional for a true 4th of July salad
Whisk together the orange juice, lemon juice, shallots, honey, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.