Sweet and savory find harmony in this salad dotted with ripe melon and tossed in a lemony dressing. Melon balls are so adorable but making them leaves some fruit behind—whir up those leftovers into a smoothie.

ingredients

• ¼ cup lemon juice

• 1 teaspoon ground sumac (see Tip), plus more for garnish

• 1 teaspoon honey

• 1 clove garlic, grated

• ¼ teaspoon salt

• ¼ cup extra-virgin olive oil

• 5 ounces baby arugula (8 cups)

• 2 cups shredded cooked chicken breast (about 12 ounces)

• 2 cups cantaloupe balls (from 1 small melon)

• 4 ounces feta cheese, preferably sheep's-milk, crumbled

• 1 cup fresh mint leaves, torn

• ¼ cup pine nuts, toasted