Watermelon and Arugula Salad
Directions
- Puree onion, ginger, rice wine vinegar, salt, pepper, and egg yolk in food processor.
- With food processor running add orange juice, orange zest then slowly drizzle in olive oil to form emulsification. Reserve dressing until needed.
- In a bowl toss watermelon, feta, and arugula with a portion of dressing. Serve in chilled salad bowls.
Ingredients
- 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
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
