Watermelon Salad With Dodonis Feta, Arugula And Fennel

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Washington Post

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Ingredients

2 tablespoons extra-virgin olive oil

1 tablespoon champagne vinegar or sherry vinegar

Coarse sea salt

Freshly ground black pepper

2 cups loosely packed wild arugula

1/4 fennel bulb, sliced thinly

4 pieces seedless watermelon, cut into rectangular blocks 2 inches wide, 1 inch high, 6 inches long

4 pieces feta cheese, preferably Dodonis, cut slightly smaller than the watermelon pieces*

2 tablespoons crushed toasted hazelnuts (optional)

1 teaspoon balsamic vinegar (optional)

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