Chef V's tip: To blanch the broccoli, bring a pot of water to a boil, drop the broccoli in for 1 minute, and then remove and cool with ice water. This will make it slightly softer without losing much of the nutritional value.

TOTAL TIME: 15 min
SERVES: 2-4

• 2 cups arugula
• 3 cups chopped watermelon, seeded
• 2 ripe Bartlett pears, peeled and thinly sliced
• 3 cups chopped broccoli florets, blanched and cooled
• 2 tablespoons raw pine nuts

• 1/4 cup cold-pressed olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon or dry mustard
• 1/2 teaspoon lemon zest

Plate the greens with watermelon, pears, broccoli florets, and a sprinkling of pine nuts.

Combine the dressing ingredients. Drizzle over the salad and serve.