Place cut watermelon in a strainer over a bowl and set aside to collect extra juice.
In a small bowl, whisk together vinegar, Dijon mustard, salt, pepper and watermelon juice. Slowly whisk in olive oil and continue whisking until dressing is emulsified. Taste and adjust seasoning as necessary.
Cut fennel bulbs in half and remove the tough inner core. Slice fennel into paper-thin slices, mix with arugula in a large bowl and refrigerate until ready to use.
To serve, toss the fennel and arugula with just enough of the vinaigrette to coat, and season with salt and pepper. Toss the watermelon in a separate bowl with just enough vinaigrette to coat. Make a bed of arugula and fennel on a serving platter and top with the watermelon and feta cheese. Serve immediately.
Difficulty: Intermediate Prep Time: 30 min Serves 6
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