5 ounces baby arugula
8 ounces feta cheese, crumbled
20 pitted kalamata olives
1/3 cup candied pecans
2 tablespoons white balsamic vinegar
1/4 cup extra-virgin olive oil
8 (4-inch) wedges seedless watermelon
6 teaspoons aged balsamic vinegar, divided
1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.
2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.
3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.