- In a bowl, lightly toss celery leaves, arugula, lemon zest, two ounces of oil, salt, and pepper. Set aside.
- In a non-stick pan over high heat, quickly grill or sear cheese with a small amount of cooking oil.
- Arrange watermelon on two plates with a few leaves of arugula and top each slab with seared cheese. Place the celery leaves on top of cheese and finish with more olive oil and sea salt. Serve immediately.