Watermelon Salad With Pomegranate Vinaigrette - cooking recipe

Ingredients

Pomegranate Vinaigrette
1/4 cup lemon juice and lime juice
1/4 cup pomegranate molasses
1/4 cup sherry wine vinegar
1/8 cup honey
1 tablespoon Dijon mustard
1 tablespoon minced shallot
2 teaspoons ground toasted coriander
2 teaspoons kosher salt
1 pinch ground black pepper
2 cups vegetable oil
Watermelon Salad
6 ounces seedless watermelon, cubed
2 ounces English cucumbers, peeled, seeded and diced
2 ounces sweet 100 tomatoes, halved (cherry, heirloom)
1 ounce feta cheese
4 fresh basil leaves, torn into penny-size pieces
4 fresh mint leaves, torn into penny-size pieces
1/2 ounce arugula
1/2 ounce toasted pine nuts
1/2 ounce currants, plumped (currants soaked in hot water for 5 minutes and drained)

Preparation

For the pomegranate vinaigrette:
Place the citrus juice, pomegranate molasses, vinegar, honey, mustard, shallots, coriander, salt and pepper in a container. Emulsify, adding the oil slowly. Taste for seasoning.
For the watermelon salad:
Combine the watermelon, cucumber, tomatoes, feta, basil and mint. Add the arugula and pine nuts. Plate and top with the currants and 3 ounces of the pomegranate vinaigrette.