Make It: Arugula Salad With Watermelon

Gabriel Teague

Laura Caballero, chef at Persimmon Cafe in Lincoln, says this simple salad is a perfect first course for a light summer meal.

3 tablespoons balsamic vinegar
1/2    cup olive oil
1       tablespoon lemon juice
Salt and pepper
2–3   cups arugula leaves
1/2    cup pea shoots
2       cups diced watermelon
2–3   ounces goat cheese, crumbled
1/4    cup almonds, toasted

For vinaigrette, whisk together the balsamic vinegar, olive oil, lemon juice, and salt and pepper to taste. Set aside.
In a large bowl, toss the arugula, pea shoots, watermelon, goat cheese and almonds. Drizzle with dressing and season with salt. Serves 4.

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