Balsamic Watermelon Salad
4 cups seedless watermelon, cubed
3 cups baby arugula
1/4 cup Epicurean White Balsamic Vinegar
Epicurean Pink Himalayan Sea Salt
Freshly ground black pepper
1/2 cup feta cheese crumbled
Place watermelon on salad plates. Toss arugula with the Epicurean White Balsamic Vinegar in a bowl. Top each plate of watermelon with the arugula. Sprinkle with feta cheese.