Baby Greens, Watermelon & Feta Salad

Kat’s Salad is perfect for summer.  I’m going to add blueberries and make a festive red, white and blue salad for our 4^th of July Celebration.

For the vinaigrette:

• 1 T. shallots, minced fine 
• ¼ cup vomFASS  Star Blueberry Balsam Vinegar
• ¼ cup orange juice
• 3 TBLS vomFASS Honey Balsam Vinegar
• ½ cup  vomFASS Agora Extra Virgin Olive Oil
• Salt and pepper to taste

 For the salad:

• 8 cups baby salad greens 
• 3 cups red watermelon, rind removed, seeded, and cut into cubes 
• 8 oz. feta cheese, crumbled 
• ¾  cup fresh mint leaves, minced

Directions:

1. Whisk together the shallots, vinegars, salt and pepper.
2. Slowly pour in the olive oil, whisking to form an emulsion.
3. Taste for flavor and seasoning. Add a little olive oil if less tartness is desired.  Add a little honey if additional sweetness is desired.
4. Place the greens, watermelon, feta and mint in a large bowl.
5. Drizzle with enough vinaigrette to coat the greens lightly and toss well, but gently.

Recipe Notes:  Add 2 cups Carolina blueberries for a festive salad for your 4^th of July celebration.

Submitted by

Kat Drew-vomFASS-Cary