Watermelon Salad

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For the vinaigrette:

3 tablespoons champagne vinegar

3 tablespoons lemon juice

2 tablespoons chopped fresh mint leaves, from about 3 or 4 sprigs

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

3/4 cup grapeseed oil

For the salad:

1 head arugula, soaked to remove all grit, stiff spines of leaves removed, dried in a salad spinner, and torn into bite-sized pieces

1 small red onion, sliced thin

1 small seedless watermelon, such as Crimson Sweet (or your choice, as long as the seeds are removed) cut into 1-inch cubes or into 1-inch spheres with a melon baller

3 ounces feta cheese, cubed