Balsamic Watermelon Wedge Salad
This recipe for arugula salad gets kicked up a notch with the addition of juicy watermelon marinated in Girard’s® Creamy Balsamic 50 Calorie Vinaigrette.
Ready In: 17 Minutes
Prep Time: 10 Minutes Cook Time: 7 Minutes
Preheat oven to 400°F. Cut watermelon half into quarters to create 4 wedges. Place watermelon wedges on a dish and drizzle with 2 tablespoons of Girard's® Creamy Balsamic 50 Calorie Vinaigrette. Set aside to marinate.
Mix almonds with 1 teaspoon of olive oil, 1 teaspoon of chopped fresh thyme, and a few pinches of sea salt. Spread the almonds out on a foil-lined baking sheet and toast for about 7 minutes, or until golden and fragrant.
In small bowl, combine chopped basil with the goat cheese, 1 tablespoon of olive oil, and a pinch of sea salt. Stir well to combine.
In a separate bowl, dress arugula with the other 2 tablespoons of Girard's® Creamy Balsamic 50 Calorie Vinaigrette, using more dressing if needed.
To plate the salad, divide the 4 watermelon wedges onto 4 plates. Smear one tablespoon of the goat cheese mixture onto each plate. Top the goat cheese with arugula, and sprinkle a few almonds over the greens.
