1/4 cup red wine vinegar

1/3 cup olive oil

kosher salt, as needed

freshly ground black pepper, as needed

3 cups mixed salad greens, rinsed and dried in a salad spinner

1/2 small watermelon, peel removed and discarded, cut into 1/2-inch cubes (approximately 2 cups)

1/4 cup crumbled feta cheese – see kitchen note

2 tablespoons freshly sliced mint, to garnish

Method:

1.   In a medium size mason jar with a tight fitting lid, add red wine vinegar, olive oil, salt and pepper. Secure the lid and vigorously shake until emulsified. Alternatively, in a small bowl, add all ingredients except for the olive oil. Using a whisk, vigorously whisk while slowly adding the olive oil until emulsified.

2.   In a small bowl, add salad greens and toss with enough salad dressing to just coat reserving remaining dressing. Divide salad among 4 serving bowls, top with watermelon, feta and freshly sliced mint to garnish – See kitchen note.

3.   Spoon a small portion of the remaining vinaigrette to finish each salad and serve.

Kitchen Note: Feel free to toss the watermelon and greens together instead of the above composed method. Just keep in mind that watermelon is “heavy” and can weigh down the lettuce bruising it as it is tossed.