Tapas Tuesday: Watermelon, Feta, Arugula Salad by Emeril

Photo Credit: SimplyRecipes.com

This is how you make it!

1/2 small jalapeno, stem and seeds removed

3 tablespoons red currant jelly (I just use honey if I don't have any jelly)

4 cups diced watermelon (seeds removed)

1/4 cup white wine vinegar

1/4 teaspoon minced garlic

1/4 teaspoon salt

Pinch of pepper

1 Tablespoon olive oil

6 cups baby arugula  (I like to use mixed greens too)

1/2 cup sliced red onions (I leave these out)

1/3 cup crumbled feta cheese, or to taste

Freshly cracked pepper for garnish

1. Combine jalapeno, red currant jelly, 1 cup of the watermelon , vinegar, garlic, salt, and pepper in food processor or blender until smooth. Drizzle in olive oil while it is blending. Store the vinaigrette in the fridge until ready to use, up to 2 days. Shake well before using.

2. Toss salad greens and vinaigrette in large bowl. Then add watermelon, feta, and onions. Arrange however you like. I also like to add mint leaves to the salad, as it gives it a little extra zing... and it grows like a weed in the backyard. Drizzle more dressing if you like.  

By the way... the salad looks cute in little white ramekins or McCarty tiny bowls!