Spring Salad of Watermelon, Watercress, and Scallions with a Shallot-Citrus Vinaigrette

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3 tablespoons minced shallots

2 teaspoons grained Dijon mustard

1 teaspoon honey, or to taste

2 tablespoons rice wine vinegar

2 tablespoons apple cider vinegar

1 tablespoons blood orange juice (or regular orange juice)

1 tablespoon lemon juice

1 tablespoon lime juice

1/2 cup olive oil

1/2 cup peanut oil

Salt

1/2 teaspoon sesame oil

3 tablespoons sesame seeds

4 cups seeded watermelon pieces about 1-inch in size

6 cups watercress leaves (about 1 bunch)

1/4 cup Italian parsley leaves

1/2 cup scallions, sliced

1/2 cup fresh chervil tops (or fresh oregano)

Black pepper