Honey Lime Vinaigrette

In a small bowl whisk together olive oil, lime juice, honey and apple cider vinegar

Season with sea salt and pepper, whisk

Set aside

Salad

Slice the baguette into 1-inch cubes

In a large bowl toss the bread with 2 tbsp olive oil and generous dash of sea salt

Heat the grill to 300°F

Carefully place the bread and and corn on the grill, close grill and let temperature rise to about 350° F

Flip the bread and rotate the corn, close the grill and let temperature rise back to 350°F again

Remove grilled bread

Allow the grill to heat back up and grill the corn until desired doneness, remove and set aside to cool

Once cool, add the bread to a large salad bowl

Slice the corn off the cob and add it to the bowl

Add the watermelon, red onions, pistachios, feta and mint, toss

Pour the Honey Lime Vinaigrette over the salad, toss

Let salad rest at least 20 minutes and up to 1 hour before serving