Watermelon Arugula Salad with Crispy Shallots
- Yield 4
- Prep 20 minutes
- Total 20 minutes
Watermelon Arugula Salad with Crispy Shallots is a salad recipe on Avoteb. The yield on the card is 4. Plan on 20 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 24 ounces (about 5 cups) diced watermelon
- 5 ounces baby arugula
- 4 ounces crumbled feta cheese
- 1/2 cup chopped pistachios, divided
- 1/2 cup crispy fried shallots, divided
- 1/4 cup (about 0.25 ounce) julienned fresh mint leaves
- 2 tablespoons olive oil
- 2 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 1 teaspoon Dijon mustard
- 1/4 teaspoon fine sea salt
- 1/8 teaspoon black pepper
Method
Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.
Assemble the salad. In a large mixing bowl, combine the watermelon, arugula, feta, half of the pistachios, half of the shallots and mint. Spoon evenly with the vinaigrette. Turn very gently until combined.
Plate Plate while it is hot, garnished with the remaining pistachios, crispy shallots, and an extra twist of black pepper. Enjoy!
