CHEF ARNOLD MYINT / CONTESTANT on "FOOD NETWORK STAR"
Watermelon Arugula Salad
8-12 oz arugula
1/2 c feta cheese
I shallot, sliced thinly
1/4 c chives, sliced thinly
1/4 c mint, chopped
Combine all ingredients in a a large bowl. Finish with Hickory smoked salt or kosher salt and pepper to taste.
1/2 watermelon, sliced to desired shape
To create a watermelon "bowl" for the salad, cut the watermelon in half through the center (not lengthwise) and then cut 2-inch slices (the slices you cut will be round). Using a ring mold, or an empty can or glass, cut out circle shapes. Hollow out each circle with a spoon to form the shape of a bowl.
Toss salad components with dressing (recipe below)and mound in each bowl to serve.
Honey Lemon Dressing
1 T Dijon mustard
2 T hocal honey
1/2 c lemon juice
1/4 c olive oil
Pinch of Salt & Pepper
-Whisk all ingredients together.ogether
