Watermelon and Arugula Salad


  1. Puree onion, ginger, rice wine vinegar, salt, pepper, and egg yolk in food processor.
  2. With food processor running add orange juice, orange zest then slowly drizzle in olive oil to form emulsification. Reserve dressing until needed.
  3. In a bowl toss watermelon, feta, and arugula with a portion of dressing. Serve in chilled salad bowls.


  • 3 cups Peak Fresh Produce® Arugula
  • 2 cups Peak Fresh Produce® seedless watermelon, large dice
  • 1/4 cup Roma® Cheese, Feta, crumbles
  • 1 ea Nature's Best Dairy® Egg(s), yolk only
  • 1 ea Peak Fresh Produce® Orange(s), juice and zest only
  • 1/4 ea Peak Fresh Produce® Onion(s), Red, rough chopped
  • 1/2 tsp Peak Fresh Produce® ginger, chopped
  • 3 tbsp Asian Pride® Rice Wine Vinegar
  • 1 cup Piancone® Extra Virgin Olive Oil Unfiltered
  • 1/4 tsp salt, sea
  • 1/8 tsp Magellan® Black Pepper, ground
  • 2 tbsp West Creek® Honey