Arugula, Watermelon and Feta Salad

For the vinaigrette:

• ¼ cup freshly squeezed orange juice
• ¼ cup freshly squeezed lemon juice (2 lemons)
• ¼ cup minced shallots (1 large)
• 1 Tbsp honey
• ½ cup good olive oil
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper

For the salad:

• 3 cups (4 ounces) baby arugula (or spinach or Spring mix or other tender lettuce), washed and spun dry
• 2 cups seedless watermelon, rind removed, cut in 1-inch cubes
• 8 ounces good feta cheese, ½-inch diced
• 1 cup (4 ounces) whole fresh mint leaves, julienned

Whisk together the orange juice, lemon juice, honey, salt and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. If not using within an hour, store the vinaigrette covered in the refrigerator. Place the arugula, watermelon, feta and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.