Greek Feta and Watermelon Salad

 Servings: 1

Ingredients:

For Vinaigrette:
2 tablespoons Champagne vinegar
2 tablespoons extra virgin olive oil
Coarse salt and ground pepper, to taste
For Salad:
1 cup (9 ounces) seedless watermelon, chilled and cut into bite-size pieces
2 ounces (2 cups) watercress leaves, washed and dried
2 ounces Wisconsin feta cheese, cut in planks
1 thinly sliced small red onion
1/2 teaspoon poppy seeds

Cooking Directions:

Combine all vinaigrette ingredients in small bowl; whisk to combine.

In medium bowl, toss watermelon and watercress with 3 tablespoons vinaigrette; arrange on plate. Top with feta and red onion; drizzle remaining dressing over cheese. Sprinkle with poppy seeds before serving.