1/4 cup lemon juice and lime juice
1/4 cup pomegranate molasses
1/4 cup sherry vinegar
1/8 cup honey
1 tablespoon Dijon mustard
1 tablespoon minced shallots
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 cucumber, peeled, seeded and diced
2 ounces sweet 100 tomato halves - whatever's hitting - 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 plumped currants (currants soaked in hot water for 5 minutes and drained)
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