4 oz.baby arugula leaves, washed and spun or patted dry
1 1/2 tbspextra virgin olive oil
1 dashsea salt and ground black pepper
2 cupsdiced seedless watermelon
1/2 cupcrumbled feta cheese
10 fresh basil leaves, sliced
1 tspdrizzled reduced balsamic vinegar
1Place arugula leaves in a mixing bowl, and dress with olive oil and salt and pepper. Toss with tongs.
2Divide arugula between 4 chilled salad bowls or plates and top with diced watermelon.
3Top each salad with feta cheese and basil.
4Drizzle reduced balsamic vinegar over and serve.
Reduced Balsamic Vinegar
1You can purchase reduced balsamic but it is easy to make! Place 1 cup vinegar in a small saucepan over medium heat. Simmer and stir until it is reduced to a third (about 20 minutes). Cool to room temperature and pour into a squeeze bottle using a funnel. You can also write a love note on your bowl or plate with the vinegar.
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