Contributed by Tamalin Christen
For the dressing:
In a saucepan, gently sauté 2 T. minced sweet onion (I like Vidalia) in 1 t. olive oil until soft. Add 1-1/2 c. chopped, seeded watermelon that has been pureed in a blender and then strained (to make 1 cup of watermelon juice) along with 1/4 c. apple cider vinegar, 1 T. honey, and 1/4 t. salt. Bring to a boil, reduce heat and simmer until reduced by half, stirring occasionally, about 20 minutes. Pour into a small bowl to cool. When cool, whisk in 2 T. of olive oil, and season with salt and pepper to taste.
Gently toss dressing with arugula (or your favorite greens), and pile on watermelon squares, minced green onions, and toasted slivered almonds. About 6 servings.
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