Recipe given by Mr.Opderbeck
For the salad, combine a handful of arugula, some feta cheese and toasted pine nuts (you can toast them in a pan over medium heat for 5 - 10 minutes). Top with a few chunks of fresh watermelon. For the vinaigrette: Combine 1 cup of chopped strawberries, a half cup of fresh mint, 1/3 cup of red wine vinegar, and a tablespoon of sugar in a food processor. Begin to pulse and gradually add about 1/2 cup to 34 cup of canola oil. Puree until smooth. Adjust sugar and vinegar to taste and add oil if necessary for consistency. Drizzle over salad.
**Use less sugar if you prefer and less oil if you desire a thicker dressing.
