Watermelon Salad

The Gourmandise School   of Sweets and Savories     Toss the oven.  We're in summer's prime, and sweet salads are on our lunch table.  Peach salad with roasted hazelnuts, Blueberries and goat cheese- you get the idea.  Nothing refreshes the palate more than a crisp watermelon salad.  Hadley's paired this one with feta and arugula, which we love sourcing fromMaggie's Farm.  If you're starting to think about packing lunches for your little ones, remember to place the dressing at the bottom of their container.  Top with the salad's ingredients and let them shake it up for crisper lunch. Watermelon Salad 2 cups baby arugula  2 tablespoons fresh mint, chopped  1/2 red onion, shaved  1/2 a small watermelon cubed 2 teaspoons extra virgin olive oil 1 teaspoon fresh lemon juice 1 teaspoon balsamic vinegar  pinch of salt and pepper 1/4 cup crumbled feta Toss arugula, mint and red onion onto a large platter or in a bowl. Top with with watermelon. In another bowl whisk lemon juice, vinegar and salt and pepper together. Drizzle in oil and whisk until combine. Drizzle dressing over the salad and top with feta.   Have a delicious day! Clémence and Hadley