For dressing:
Mix first six ingredients in a deep-sided bowl.
Drizzle and whisk the olive oil into the mixture to emulsify.
Set aside.
For salad:
Mix the watermelon and red onion together in a large bowl.
Pour the dressing over the melon, turning to coat all sides.
Let the melon stand for 20 to 30 minutes.
Layer the field greens on a small dinner plate.
Place the chunks of watermelon and the onion in the center of the greens.
Grind pepper to taste over the salad.
* This serving size is a main-course salad. If you plan to serve it as a side salad, the chunks of watermelon may be cut a little smaller; the dish would then serve 4.
½ cup red wine vinegar
1/3 cup honey
2 Tbsp. brown sugar
1½ tsp. black pepper
1 Tbsp. orange juice
pinch salt
1 cup olive oil
For salad:
4 to 5 cups of ripe watermelon, cut in 2-inch-square chunks
¼ large red onion, sliced vertically into ¼-inch slivers
4 cups mixed baby greens (include some bitter greens in the mix)
Pepper
This article appears in Aug 1-31, 2006.