1 small watermelon
1 tablespoon Dijon mustard
1/4 cup sherry vinegar
1 cup extra-virgin olive oil
1 tablespoon minced garlic
1 tablespoon minced shallots
Kosher salt and freshly cracked black pepper
4 large heirloom tomatoes, cut into wedges
2 tablespoons sea salt
1 quart arugula
1/2 medium red onion, sliced
1/2 cup fresh Persian mint leaves, sliced
1/2 cup fresh opal basil leaves, sliced
1 cup French feta cheese, crumbled
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