8 cups red and yellow (optional) watermelon cut into 1 1/2-inch cubes and drained
1/4 cup finely shaved red onion
1 bunch mature arugula washed and dried (mint is nice also)
1 cup crumbled French-style feta cheese
Directions
For the lavender honey: In a small saucepan, melt the butter until it bubbles. Crumble the lavender buds into the butter and cook until fragrant and lavender is starting to crisp.
Strain the lavender butter through a fine-mesh strainer and set aside the liquids. Clean the saucepan and add the honey and infused butter. Warm slightly over low heat and keep warm.
For the red wine vinaigrette: macerate the minced shallots in the red wine vinegar for 5 minutes. Whisk in the olive oil and add salt and pepper to taste.
To assemble the salad, place the watermelon, onion, arugula, and cheese in a large bowl. Add the vinaigrette and toss gently.
Serve the salad on individual plates or bowls, sprinkle remaining cheese evenly over all the servings, and drizzle the honey on top.
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