Watermelon, Feta and Arugula Salad - Draeger's Market
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Cooking tools:
- Salad spinner
- Chef's knife
- Cutting board
- Fine-mesh sieve
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Refrigerator
- Serving platter
Ingredients
- 2 pounds seedless watermelon, peeled and cut into ½ -inch chunks
- 3 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- Pinch of kosher salt and freshly ground black pepper
- ½ cup extra virgin olive oil
- 1 fennel bulb, fronds discarded
- 6 ounces baby arugula, washed and spun dry
- ¼ cup diced feta cheese
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