Watermelon-Arugula Salad with Spicy Jalapeno Dressing

Inspired by a recipe on pinchandswirl.com

Serves 6 as a large side salad

Ingredients:

• For the dressing:
  • 2 Tbsp lemon juice
  • 2 Tbsp white wine vinegar
  • 1/2 cup mint leaves, washed
  • 2 jalapenos, ribs and seeds removed and then diced (use 1 jalapeno if you want it mild)
  • 1/2 red onion, diced
  • 3/4 cup extra virgin olive oil
  • Pinch salt & pepper
• 1/2 cup raw almonds
• 1 Tbsp ghee/butter or coconut oil
• 1 medium watermelon, around 6 lbs, washed, peeled and cubed
• Around 6-8 oz fresh arugula leaves, washed and dried
• Around 4 oz crumbled goat cheese

Method:

• Make the dressing ahead as this will store well: Blend all ingredients except olive oil, salt and pepper together in a blender. Slowly incorporate the olive oil and emulsify. Add salt and pepper to taste
• Blanch the almonds and roast: Soak the almonds in boiling hot water for 30 mins covered, until the skin slips off easily. Dry on a kitchen towel. Heat some ghee (use butter if you don't have ghee) or coconut oil if you are vegan in a pan. Add the skinned almonds when the liquid is hot and roast in low heat until golden
• Combine the cubed melon, arugula, goat cheese in a bowl
• Just before serving drizzle the jalapeno dressing and sprinkle the almonds on top