3/4 ounce aged goat cheese , finely grated (about 2/3 cup), plus more shaved for garnish
1/4 cup red wine vinegar
2 tablespoons fresh lemon juice
1 tablespoon honey
2 teaspoons chopped fresh oregano
2 teaspoons chopped fresh parsley
1 teaspoon grated garlic
1/2 teaspoon Dijon mustard
1/2 teaspoon fresh thyme leaves
1/4 teaspoon crushed red pepper, plus more to taste
1 1/2 teaspoons fine sea salt, divided, plus more to taste
1/3 cup plus 1 tsp. extra-virgin olive oil, divided
1/3 cup raw sunflower kernels, toasted
1 large English cucumber, halved lengthwise
4 cups chopped (1/2- to 3/4-inch pieces) seedless watermelon (from 1 small watermelon)
Whisk together grated goat cheese, red wine vinegar, lemon juice, honey, oregano, parsley, garlic, Dijon, thyme, red pepper, and 3/4 teaspoon salt in a small bowl. Gradually whisk in 1/3 cup oil until well combined. Add additional red pepper to taste, if desired. Set dressing aside.
Cut cucumber into 1/2-inch-thick slices. Transfer to a large bowl, and sprinkle with remaining 1/2 teaspoon salt. Add watermelon, 1/4 cup toasted sunflower kernels, and 1/3 cup dressing; toss to coat. (Reserve remaining dressing for another use.) Season salad with additional salt to taste; top with shaved goat cheese and remaining sunflower kernels.Â