Watermelon and Feta Cheese Salad with Balsamic Drizzle

Drizzle

1 cup balsamic vinegar

1 to 2 tablespoons honey, as needed

Salad

4 ounces baby arugula leaves, washed and dried

1½ tablespoons extra-virgin olive oil

Kosher salt and freshly ground black pepper

1 (4 pound) seedless watermelon, rind removed, cut into 2-inch chunks

½ cup finely crumbled feta cheese

⅓ cup Kalamata olives, drained and pitted

Place vinegar in small saucepan over medium heat. Cook until vinegar is reduced to a third, about 15 to 20 minutes. Allow to cool to room temperature. Taste and adjust sweetness with honey as needed. Set aside.

Place arugula leaves in medium mixing bowl. Lightly dress with olive oil. Season with salt and pepper; toss to coat. Divide dressed arugula between four chilled salad plates. Top with watermelon chunks. Sprinkle each salad with feta cheese. Garnish with olives. Drizzle salad with reduced balsamic vinegar and serve immediately.

Serves four.

Chef Holly Amore, Sur La Table