Watermelon and Fennel Skewers
Makes 25 skewers
50 watermelon pieces, cut into
½-inch cubes
50 slices shaved fennel (use a mandolin),
cut into ½-inch squares
50 arugula leaves
1 lemon, juiced
1 c. mint chiffonade (thinly shredded mint leaves)
On each wooden skewer, alternate watermelon, a slice of fennel, and an arugula leaf. When you are ready to serve, pour one batch lemon dressing over the platter of skewers and sprinkle generously with mint.
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