Watermelon salad with feta cheese and pine nuts

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

Whisk the olive oil with the lime juice, soy sauce, and honey. Season with salt, pepper, and a little chili, then add the toasted mustard seeds.

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