Ingredients

• 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
• 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)

Instructions

1. For the pomegranate vinaigrette:.

2. 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.

3. For the watermelon salad:.

4. 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.