Watermelon salad with feta cheese

Toast the mustard seeds in a dry, hot pan until golden brown, then transfer them to a small bowl.

Thoroughly mix the olive oil with the lime juice, soy sauce, and honey using a whisk. Season with salt and pepper, add the chili and toasted mustard seeds, then mix well.

Soak the lettuce leaves (lollo biondo, arugula, lamb's lettuce) in ice water for 15 minutes to make them crispy.