Watermelon and Arugula Salad with Walnuts

• Recipe by Efisio Farris

“In my hometown of Orosei, bitter greens like arugula and dandelion grow alongside watermelons, so this salad is a natural combination for me,” says chef Efisio Farris. The recipe is a fabulous blend of juicy (watermelon) and crunchy (red onions and walnuts). For anyone who thinks raspberry vinegar went out with the ‘90s, this fruity vinaigrette will be a revelation.

Ingredients

1. 3 pounds watermelon, cut into 1-inch cubes
2. 1 small red onion, thinly sliced
3. 1 1/2 cups arugula
4. 1/3 cup fresh orange juice
5. 2 tablespoons fresh lime juice
6. 2 tablespoons raspberry vinegar
7. Salt and freshly ground pepper
8. 1/2 cup shredded ricotta salata
9. 1 cup coarsely chopped walnuts
10. 2 tablespoons extra-virgin olive oil

Directions

1. In a large bowl, toss the watermelon with the red onion. Cover and refrigerate until chilled, about 30 minutes.
2. Add the arugula to the watermelon. In a small bowl, combine the orange and lime juices and vinegar. Pour the dressing over the salad and season with salt and pepper. Top with the ricotta salata and walnuts; drizzle with the olive oil and serve.