Watermelon, Arugula, and Pine Nut Salad
['1 tablespoon fresh lemon juice', '1 tablespoon red-wine vinegar', '1/2 teaspoon table salt, or to taste', '2 tablespoons extra-virgin olive oil', '3 cups cubed (1/2 to 3/4 inch) seeded watermelon, drained (from a 2 1/2-lb piece, rind discarded)', '6 cups baby arugula (6 oz)', '1/4 cup pine nuts (1 oz)', '1/3 cup crumbled feta or ricotta salata (1 1/2 oz)', 'Coarsely ground black pepper to taste', 'Fleur de sel to taste (optional)']
Whisk together lemon juice, vinegar, and salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
Add watermelon, arugula, and pine nuts and toss to coat, then sprinkle with cheese, pepper, and fleur de sel (if using).
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