207 El Rayo Baby Arugula and Watermelon Salad
Baby Arugula and Watermelon Salad
For the salad:
* 4 ounces baby arugula, washed and spun dry
* 4 cups seedless watermelon, rind removed, and cut in 1-inch cubes
* 1/2-3/4 cup cotija cheese, grated
* 1 ounce fresh mint leaves, washed and spun dry and torn into pieces
For the vinaigrette:
* 1/4 cup freshly squeezed orange juice
* 1/4 cup freshly squeezed lime juice
* several drops Boyajian lime oil and orange oil * (aprox. 1/8th tsp)
* 1 large (1/4 cup) shallot, minced
* 1 tablespoon honey, preferably local
* 1/2 cup extra virgin olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
Directions
Whisk together the orange juice, lime juice, shallots, honey, citrus oils, salt, and pepper. Slowly pour in the olive oil, whisking constantly, to form an emulsion. Chill the vinaigrette if you aren't using right away.
Place the arugula, watermelon, feta, and mint in a large bowl. Drizzle with enough vinaigrette to coat the greens lightly and toss well. Taste for seasonings and serve immediately.
*Note; you can substitute 1/2 teaspoon of lime and orange zest for the Boyajian oils
Watermelon Refresco
2 quarts watermelon cubed
1/2 cup fresh squeezed orange juice
1/2cup fresh squeezed lemon juice
1/4 cup agave nectar
*some watermelons are sweeter than others, add more agave if not sweet enough.
Watermelon Margarita
Fill a 12 oz glass with ice
2oz 1800 silver tequila
1 oz DeKuyper Triple Sec
Top with watermelon refresco, shake and serve with a watermelon wedge as garnish