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.
