Watermelon Salad

 8 cups seedless watermelon, cut into 1 inch cubes (from 1 watermelon)

3 lbs heirloom tomatoes, cored and cut into 1 inch wedges

1 tsp kosher salt

4 cups arugula (4 oz)

2 satsumas (4 oz) peeled and cut into segments or small oranges

5 Tbsp extra virgin olive oil, divided 

2 Tbsp chopped fresh mint

1 1/2 Tbsp red wine vinegar

1/2 tsp black pepper

2 oz goat cheese, crembled (about 1/2 cup)

1/2 cup chopped pecan, toasted

Combine watermelon and tomatoes in a large bowl.  Sprinkle with salt, and toss gently to combine, let stand 10 minutes.

Combine arugula, satsumas, and 1 Tbsp of the oil in a medium bowl, tossing to coat.  Add to watermelon mixture, and toss gently to coat.  Whisk together mint, vinegar, pepper, and remaining 4 Tbsp oil in a small bowl.  Drizzle over watermelon mixture.  Sprinkle with goat cheese and toasted pecan and serve.

Note:  All ingredients can be prepared in advance but toss the saad together right before serving; the melon and tomato start watering out the minute the salt is applied.  You can use navel oranges if satsumas are not available.