Make the vinaigrette. In a small bowl or jar, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, salt, and black pepper until well combined.

Assemble the salad. In a large mixing bowl, combine the watermelon, arugula, feta, half of the pistachios, half of the shallots and mint. Drizzle evenly with the vinaigrette. Toss very gently until combined.

Serve. Serve immediately, garnished with the remaining pistachios, crispy shallots, and an extra twist of black pepper. Enjoy!