Louisiana Watermelon and Tomato Salad – Garden & Gun

Ingredients

• 1 package baby arugula
• 8 oz. pepper jelly vinaigrette (recipe below)
• 4 heirloom tomatoes, cut into 2–3-inch pieces
• ¼ watermelon cut into 1–2-inch pieces
• Watermelon rind pickles (recipe below)
• 2 balls of burrata; can substitute fresh mozzarella
• 1 qt. watermelon rind, peeled, cut into 1–2-inch pieces
• 4 oz. granulated sugar
• 4 oz. rice wine vinegar
• 2 tbsp. pepper jelly (Mattia uses Tabasco pepper jelly)
• 2 oz. rice vinegar
• 4 oz. of vegetable oil