INGREDIENTS
1 tsp
Aleppo pepper
1 1/2 cups
Baby arugula
1/4 cup
Basil, leaves
3/4 cup
Cherry tomatoes
1
Lemon, Zest of
1/4 cup
Mint, leaves
1 tsp
Rosemary
1/4 cup
Tarragon, leaves
3 cups
Watermelon cubes, seedless
2 tbsp
Lemon juice
1
Sea salt and freshly-ground black pepper, Flaky
2 tbsp
Olive oil, extra-virgin
1 tbsp
Walnut oil
1/2 cup
Walnuts, toasted
1 oz
Pecorino, aged