Serves 6 as first course or side salad

Vinaigrette (makes about ½ cup):

1 tablespoon freshly squeezed lemon juice

1 tablespoon red wine vinegar

4 tablespoons extra virgin olive oil

Salad:

1 bag (5 ounces) baby arugula

1 small watermelon, seeded and cut into 1-inch cubes

¼ cup crumbled feta cheese

¼ cup pine nuts, toasted

1.       To make vinaigrette: In a small bowl, whisk together lemon juice and vinegar.  Slowly add oil in a steady stream, whisking to emulsify.  Season to taste with kosher salt and freshly ground pepper. 

2.       To make salad: In a large salad bowl, toss baby arugula, watermelon, feta cheese, and pine nuts.  Add vinaigrette to taste and gently toss.