Watermelon and Arugula Salad with Balsamic Vinaigrette Recipe

1. 1

   Place cut watermelon in a strainer over a bowl and set aside to collect extra juice.

2. 2

   Cut fennel bulbs in half and remove the tough inner core.

3. 3

   Slice fennel into thin slices, and mix with arugula in a large bowl.

4. 4

   In a small bowl, whisk together vinegar, Dijon mustard, sugar, salt, pepper and watermelon juice.

5. 5

   Slowly whisk in olive oil and continue whisking until dressing is emulsified.

6. 6

   Taste and adjust seasoning as necessary.

7. 7

   Toss the fennel and arugula with just enough of the vinaigrette to coat and season with salt and pepper.

8. 8

   Toss the watermelon in a separate bowl with just enough vinaigrette to coat.

9. 9

   Make a bed of arugula and fennel on a serving platter, top with the watermelon and garnish with shavings of ricotta salata (vegetable peeler works great for this).

* Per serving · 4 servings · Values may vary.

No additional tips available.