Watermelon and Arugula Salad

Honey Roasted Walnuts

• 1 cup walnut halves
• 1 tablespoon honey
• 3 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon chili powder

Citrus Dressing

• 4 tablespoons olive oil
• 1/4 cup fresh mint leaves
• 1 tablespoon fresh lime juice
• 2 teaspoons honey
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly group black pepper
• 1 tablespoon fresh lemon juice
• Watermelon Salad:
• 3 cups watermelon, cut into 3/4-inch cubes
• 1/4 cup fresh mint leaves, thinly sliced
• 5 cups baby arugula
• 1 cup crumbled goat cheese

1. 1) For the walnuts, preheat oven to 350ºF. Line a baking sheet with parchment paper and set aside.
2. 2) In a medium bowl, combine walnuts and honey, tossing well to coat. In a small bowl, combine sugar, salt and chili powder. Pour over walnuts and mix well. Place on prepared baking sheet and bake 8 minutes. Stir nuts and continue baking 6-8 minutes more until lightly toasted. Remove from oven and let cool before adding to salad.
3. 3) For the dressing, in a blender, combine olive oil, mint, lemon juice, lime juice, honey, salt and pepper. Process until smooth.
4. 4) To serve, place watermelon cubes, mint, arugula and honey-roasted walnuts in a large serving bowl. Toss with dressing and gently toss in crumbled goat cheese. Serve immediately.