In a small mixing bowl, whisk together juice, oil and honey. Season dressing with salt and pepper; set aside. Cut each watermelon spear into 4 cubes; arrange on an extra-large rimmed serving platter. Sprinkle evenly with onion, herbs and cheese. Whisk dressing again to combine; drizzle over salad. Serve immediately.
- To thinly slice herbs, stack them flat on top of each other in piles. Roll tightly and slice through to create long, thin ribbons. Reserve very small leaves for garnish.