Watermelon and Goat Cheese Salad with Citrus Vinaigrette

Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 tablespoons orange juice
• 1 tablespoon red-wine vinegar
• 1/4 teaspoon salt
• Freshly ground pepper to taste
• 8 cups watercress, tough stems removed, or mixed salad greens (5 ounces)
• 4 cups diced seedless watermelon (about 3 pounds with the rind) (see Tips)
• 1/4 cup very thinly sliced red onion (1/4 small)
• 2 ounces goat cheese, crumbled
• 1/2 cup chopped hazelnuts (2 ounces), toasted (see Tips)

Directions

Whisk oil, orange juice, vinegar, salt and pepper in a large bowl until well combined. Add watercress, watermelon and red onion; toss to coat. Divide among 5 plates. Top with goat cheese and hazelnuts to serve.

Melon selection & storage:Look for symmetrical unblemished melons, without flat sides, that have a creamy yellow spot on the bottom indicating ripeness. At 92% water, this fruit should feel heavy when you heft it. Precut melon flesh should be dense, firm and appear moist.Store in the refrigerator for up to a week or keep in a cool, dark spot. Cover the cut surface of melon with plastic wrap and refrigerate.To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.