Watermelon, Fennel & Arugula Salad with Goat Cheese & Balsamic Vinaigrette – serves 2


  • Arugula – about 1 handful per person/per portion (2 handfuls)
  • 1 medium-sized fennel bulb
  • 2 tablespoons goat cheese, crumbled
  • 2 cups watermelon (small to medium size squares)


  • 1/4 cup balsamic vinegar
  • 1 cup olive oil
  • salt and pepper to taste
  1. Cut your watermelon into small-medium sized squares.
  2. Wash your arugula and pat dry with a paper towel.
  3. Preparing the fennel: cut the top off the bulb (green part) and remove a thin slice of the root on the bottom. With a peeler, shave off any bruised or slightly dark areas. Cut the fennel the long way and remove the core. Either cut the the fennel into small strips or use a mandolin to slice it thinly.
  4. Preparing the dressing: in a small bowl whisk together your balsamic vinegar and pinch of salt and pepper. Slowly whisk in your olive oil. Taste again, and season with salt and pepper to your liking.
  5. Crumble up your goat cheese – as much as you’d like 🙂
  6. In a large bowl combine your arugula, watermelon and fennel. Toss with your vinaigrette.
  7. Transfer to your serving bowl/dish and top with crumbled goat cheese.



Check out my other refreshing salad: Watermelon, Fennel & Arugula Salad with Lemon, Mustard Vinaigrette