3 tablespoons champagne vinegar
3 tablespoons lemon juice
2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup grapeseed oil
1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces
1 small red onion, sliced thin
1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller
3 ounces feta cheese, cubed
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