Melon and greens salad

Ingredients for 4 servings:

• 100 g arugula
• ¼ Galia melon
• ¼ watermelon(s), red
• 200 g feta cheese
• 1 handful of pine nuts
• 2 sprigs of mint
• 2 tbsp raspberry vinegar
• 3 tbsp olive oil
• Pepper from the mill

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian, with cheese

Briefly roast the pine nuts in a pan without fat and set aside. Wash the arugula and drain well. Then sort through the leaves, pinching off the long stems with your fingers. Place in a large bowl. Halve a quarter of a Galia melon lengthwise again to create two wedges. Remove the seeds and rind and cut crosswise into bite-sized pieces. Add to the arugula. Halve the watermelon quarter lengthwise as well. First cut crosswise into pieces, then remove the rind to make less mess. Halve the watermelon pieces once or twice more, depending on the size of your mouth, and add them to the bowl. Crumble the feta cheese over the top. Add the raspberry vinegar and olive oil, and mix everything carefully. Wash the mint and shake dry. Pick off the leaves, chop them, and scatter them over the salad. Scatter the pine nuts over the top and grind them a few times with the pepper mill. Mix everything together again and serve immediately. It goes well with bread or small boiled potatoes with butter. Instead of arugula, you can of course use other leaves. I could imagine spinach and/or iceberg lettuce or radicchio.