- ¼ cup rice wine vinegar
- 2 TBSP olive oil
- ¼ tsp salt
- Freshly ground pepper to taste
- 3 cups watermelon seedless watermelon, in 1 inch cubes
- 1 bag baby arugula (rocket) or arugula
- 2 TBSP toasted walnuts (optional)
- 2 shallots, thinly sliced
Separate the shallots into rings and place in vinegar; whisk in oil, salt and pepper. Gently stir in the cubed watermelon. Place arugula on a platter and top with the fruit and dressing. Garnish with toasted nuts, if desired. Also good with strawberries…either substitute them for the watermelon or use them in combination with watermelon chunks to equal the same quantity of fruit. For the 4th of July, stir in a few blueberries and a little crumbled feta…then your salad will really be red, white, and blue!
