Fresh wedges of watermelon is topped with peppery arugula that has been tossed in a light champagne vinaigrette, crumbles of feta and chopped pistachios. A light salad perfect for these hot summer months.
1seedless watermelon wedges1 small watermelon will yield about 8 to 10 wedges
In a small jar combine the shallots, garlic, mustard, vinegar, lemon juice, honey, salt and pepper. Secure the lid and shake until combined.
Place arugula into a large bowl. Drizzle with a tablespoon or so of the dressing and toss by hand to coat. Top watermelon wedges with the dressed arugula and garnish each salad with crumbled feta and pistachios. If desired grind a little extra black pepper over top.