First roast the shallots; place them in an oven tray with the skin on. Drizzle with a bit of olive oil and roast them at 180C/350F for 45 minutes. Once they are roasted, allow them to cool down enough to touch them. Then take the skins off.
Blend the roasted shallots with the rest of the ingredients for the vinaigrette.
Divide the arugula between two plates. Then add the watermelon, melon and apples. Add the crumbled feta and the blueberries. Finish by adding the daikon cress. Serve with the vinaigrette on the side.