Watermelon, Snap Pea, and Mint Salad

For the Dressing

• 3 tbsp peach-infused white balsamic vinegar
• 1 tbsp coarse-grained dijon mustard
• 1 tsp poppy seeds, optional
• Generous salt and black pepper  

For the Salad

• 4 c diced watermelon
• 2 c sugar snap peas
• 1 c diced cucumber slices, optional
• 0.5 c cubed feta, optional
• ~20-30 mint leaves
• Handful of pistachios, optional

1. Mix up the dressing ingredients in a large mixing bowl (to which you'll later add all the salad ingredients, so make sure it's big enough).
2. Prep your watermelon by cutting it into cubes and your sugar snaps by removing the stems and cutting each pod into a couple bite-sized pieces. If you want to add cucumber, peel it if desired and cut into slices.
3. Toss the watermelon, peas, and cucumber into the dressing, and let it all sit for a few minutes so the flavors can marry.
4. Before serving, cut the mint leaves into very thin ribbons and cube or crumble the feta (if using). Then add both to the salad and remix. I like to add these right at the end so that they stay fresh and maintain their shape.
5. Plate the salad however works for you- maybe just in a container for a picnic, or on a bed of greens, or in a watermelon half.
6. If you want to add some crunch, garnish with pistachios at the end, so they keep their crunch.