For the pomegranate vinaigrette: 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.
For the watermelon salad: 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.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.