Melon Salad

This is a pretty salad that matches perfectly as a BBQ side! Bring on summer...


Ingredients:
One bag Baby Arugula leaves
Half watermelon(medium size)
Half muskmelon(medium size)
2 tbsp Crumbled Feta cheese
1 tbsp Roasted and chopped Pecans
2-3 tsp Sugar
1 lime juice
2 tsp Dijon Mustard
3 tbsp Olive oil
Salt and Pepper to taste

Method:
1. Melons: You can prepare melon in a number of ways - slice into 1/2 inch thick triangles, shave them using ice-cream scoop, cut in squares or make rounds using a melon baller.
2. Put 3/4 of the lime juice on melons and set it aside.
3. Pecan crunch: In a non-stick pan, put sugar and allot it to caramelize on a low heat. Once sugar is melted, add the chopped pecans and toss to coat them well in the syrup. Take these out on a parchment paper and allow to cool.
4. Dressing: In a bowl add Dijon mustard, salt, pepper and remaining lime juice. Mix well. Now while whisking add olive oil slowly to make an emulsion.
5. Assembly: Toss the dressing with the leaves. In a platter add these leaves as base. Top it with the melons, feta cheese crumbles and pecan crunches. Enjoy this refreshing salad!

This salad also tastes good with watercress leaves.