Ingredients

1/2 cup white balsamic vinegar or rice wine vinegar
Zest of 1/2 lemon
1 tablespoons fresh lemon juice
Zest of 1 lime
1 tablespoon fresh lime juice
5 fresh mint leaves, thinly ++sliced
3 tablespoons maple syrup
2 tablespoons Dijon mustard
1 teaspoons kosher salt
3/4 cup extra-virgin olive oil

Instructions

First make the vinaigrette: Combine all the ingredients in a large jar with a tight lid and shake until well combined.

For the salad:

Ingredients

4 ounces arugula leaves
2 pounds seedless watermelon, rind removed, cut into 1-inch cubes
2 cups halved cherry tomatoes
1/2 seedless cucumber, cut into half-inch cubes
1/2 large fennel bulb, trimmed and thinly sliced
Kosher salt and freshly ground pepper, to taste
4 ounces feta cheese
Garnish: Fennel fronds

Instructions

To make the salad, lay a bed of arugula on a serving platter. Combine the watermelon, tomatoes, cucumber, and fennel slices in a large bowl. Pour in half of the vinaigrette and very gently toss together. Check the seasoning and salt and pepper to taste. Arrange the watermelon mixture atop the arugula, then crumble the feta and sprinkle over the salad. Garnish with any reserved fennel fronds that you have and serve.