Line salad plates with watercress sprigs and arugula leaves. Arrange the melon balls, orange sections, onion slices, nuts, and mint on top of greens.
Drizzle Citrus Vinaigrette over salads. Makes 2 servings.
In a small bowl combine 1/4 cup lemon juice; 2 tablespoons frozen orange juice concentrate, thawed; 1 tablespoon finely shredded orange peel; 1 teaspoon Dijon-style mustard; and 1/2 teaspoon sugar. Slowly beat or whisk in 1/4 cup olive oil until slightly thickened. To store any remaining vinaigrette, cover and refrigerate up to 2 weeks.