For the vinaigrette:
1/4 Cup orange juice
1/4 Cup lemon juice (2 lemons)
1/4 Cup minced shallots (1 large)
1 Tbsp Honey Powder
1/2 Cup Extra Virgin Olive Oil
2 Tbsp Traditional Balsamic Vinegar
1 tsp Kosher Salt
1/2 tsp freshly-ground Black Pepper
6 Cups baby arugula, washed and spun dry
1/8 th seedless watermelon, rind removed, cut into 1-inch cubes
12 oz good feta cheese, diced into 1/2-inch cubes
1 Cup (4 oz) whole fresh mint leaves, julienned (if available)
Make the vinaigrette by whisking together until combined the orange and lemon juice, along with the shallots, honey powder, kosher salt, and black pepper. While you vigorously and continuously whisk this mixture, slowly add the olive oil, then the balsamic. This will make an emulsion. If you will not be using the vinaigrette right away, cover the vinaigrette and store it in the refrigerator.
Make the fruit salad by adding the arugula, cubed watermelon and feta, and the fresh mint to a large salad bowl. Add just a little drizzle of vinaigrette to the salad, and gently toss to lightly coat. Sneak a little taste, and adjust the seasonings or add a little more vinaigrette as needed. Serve right away.
Adapted from Ina Garten on the Food Network.