photograph by Matt Hulsman

Yield: 8 servings.

Dressing:

¼ cup fresh lemon juice
3 tablespoons rice wine vinegar
3 teaspoons honey
½ teaspoon salt
¼ cup extra-virgin olive oil

Salad:

8 cups baby arugula, washed
4 cups watermelon, cubed
8 ounces goat cheese, crumbled
¼ cup shelled sunflower seeds, roasted and salted
10 to 12 fresh basil leaves

For the dressing: In a small mixing bowl, whisk together lemon juice, rice wine vinegar, honey, and salt. Continue whisking while slowly pouring olive oil into mixture. Dressing will begin to thicken after 1 minute. Set aside.

For the salad: Place arugula in a large mixing bowl. Drizzle half of the dressing over arugula and toss to coat. Reserve remaining dressing for a later use.

To serve individual salad plates, place arugula on plates and top with watermelon cubes, goat cheese, and sunflower seeds. Just before serving, chop fresh basil leaves and distribute evenly over salads.

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Lynn Wells is a personal chef with more than 20 years of experience in the food and hospitality industry and a degree in Nutrition Management from UNCG.

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