Watermelon Salad : Robert Irvine

Ingredients

• 3 tablespoons champagne vinegar
• 3 tablespoons lemon juice
• 2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 3/4 cup grapeseed oil
• 1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
• 1 small red onion, sliced thin
• 1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
• 3 ounces feta cheese, cubed