Ingredients
4 cups trimmed watercress (about 1 bunch)
2 teaspoons extra-virgin olive oil
3/4 teaspoon Raspberry Vinegar Raspberry Vinegar
Coarse salt and freshly ground white pepper
3/4 pound seedless watermelon, cut in 1-inch cubes (about 2 cups)
1 to 2 ounces crumbled feta cheese (about 1/4 cup)
Preparation
In a medium bowl, toss watercress with oil and vinegar. Season with salt and pepper. Transfer to a serving platter. Top with watermelon, and sprinkle with cheese. Serve immediately.
