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Watermelon and Arugula Salad Recipe

   
 

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     Watermelon and Arugula Salad

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   8

Ingredients
1 1/2 lbs. seedless watermelon
2 Tbsp. white balsamic vinegar
1 tsp. Dijon mustard
1/2 tsp. sugar
Pinch of Kosher salt and freshly ground black pepper
1/2 cup extra virgin olive oil
1 fennel bulb, fronds discarded
1/2 lb. baby arugula, washed and spun dry
3 Tbsp. shaved ricotta salata cheese (use veg. peeler)
 

Instructions
Peel watermelon and cut into 1/2 inch pieces. Place cubes in strainer over bowl to collect extra juice. In small bowl, whisk together vinegar, mustard, sugar, salt, pepper, and watermelon juice. Slowly whisk in olive oil until dressing is emulsified. Adjust seasoning as necessary.
Cut fennel bulb in half; remove tough inner core. Slice fennel into thin slices. Mix with arugula in large bowl. Refrigerate until ready to serve.
Just before serving, toss fennel and arugula with enough dressing to coat. Toss watermelon in separate bowl with enough dressing to coat. Make a bed of arugula and fennel on serving platter. Arrange watermelon around edge of platter. Top salad with shaved ricotta salata.
Serving Suggestions
Pretty and refreshing summer salad


Originally Submitted
8/22/2011





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