Recipe: Arugula, Feta & Watermelon Salad

By Derek Mayes, Executive Chef, Top of the Cove Restaurant

Yield 4 portions

Ingredients

1/4 cup   Freshly squeezed orange juice
1/4 cup   Freshly squeezed lemon juice (2 lemons)
1/4 cup   Minced shallots (1 large)
1 tbsp    Honey
1 tsp    Kosher salt
1/2 tsp    Freshly ground black pepper
1/2 cup    Olive oil
6 cups    Arugula
1/8    Seedless watermelon, rind removed and cut in 1-inch cubes
12 oz    Feta cheese, 1/2-inch diced
1 cup    Whole fresh mint leaves, julienned 

Method

• Whisk together orange juice, lemon juice, shallots, honey, salt and pepper.
• Slowly pour in the olive oil, whisking constantly to form an emulsion.
• When ready to serve, place the arugula, watermelon, feta and mint in a large bowl.
• Drizzle with enough vinaigrette to lightly coat greens; toss well.
• Mist with the juices of the orange and finely zest the orange over the salad.

A couple of tips…

If you're not using within an hour, store the vinaigrette covered in the refrigerator.

Prepare the vinaigrette at home and take to the boat to save prep time on board.