Watermelon Salad with French Feta Cheese and Wild Arugula and Lavender Honey Serving Size - 4 Prepared By - Tom Recipe Rating
			1 tablespoon unsalted butter 1 tablespoon lavender buds 1/4 cup mild honey 1 ounce red wine vinegar 1 tablespoon minced shallot 3 ounces extra virgin olive oil Salt Freshly ground black pepper 8 cups red and yellow (optional) watermelon, cut into 1 1/2-inch cubes and drained 1/4 cup finely shaved red onion 1 bunch mature arugula, washed and dried (mint is nice also) 1 cup crumbled French-style feta cheese
			For the lavender honey: In a small saucepan, melt the butter until it bubbles. Crumble the lavender buds into the butter and cook until fragrant and lavender is starting to crisp. Strain the lavender butter through a fine-mesh strainer and set aside the liquids. Clean the saucepan and add the honey and infused butter. Warm slightly over low heat and keep warm. For the red wine vinaigrette: macerate the minced shallots in the red wine vinegar for 5 minutes. Whisk in the olive oil and add salt and pepper to taste. To assemble the salad, place the watermelon, onion, arugula, and cheese in a large bowl. Add the vinaigrette and toss gently. Serve the salad on individual plates