- 1 tablespoon fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/2 teaspoon table salt, or to taste
- 2 tablespoons extra-virgin olive oil
- 3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)
- 6 cups baby arugula (6 oz)
- 1/4 cup pine nuts (1 oz)
- 1/3 cup crumbled feta or ricotta salata (1 1/2 oz)
- Coarsely ground black pepper to taste
- Fleur de sel to taste (optional)
- Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).