Directions

1. 1

   Preheat the oven to 400°F.

2. 2

   Cut the watermelon in half, then cut one half into four equal wedges. Place the wedges in a shallow dish and drizzle with 2 tablespoons of the balsamic dressing. Set aside to let the flavors meld while you prepare the remaining components.

3. 3

   In a small bowl, combine the marcona almonds with 1 teaspoon of olive oil, the fresh thyme, and a pinch of sea salt. Toss until evenly coated.

4. 4

   Spread the almond mixture on a foil-lined baking sheet in a single layer. Toast in the preheated oven for about 7 minutes, or until golden brown and fragrant. Remove from the oven and let cool slightly.

5. 5

   While the almonds toast, combine the goat cheese, chopped basil, remaining 1 tablespoon of olive oil, and a pinch of sea salt in a small bowl. Stir until well combined and creamy.

6. 6

   Place the arugula in a large bowl and dress with the remaining 2 tablespoons of balsamic dressing, tossing gently to coat.

7. 7

   To assemble, place one watermelon wedge on each of four plates. Spread about 1 tablespoon of the goat cheese and basil mixture onto each plate beside or on top of each wedge. Top with a portion of the dressed arugula and finish by sprinkling the toasted marcona almonds over the greens. Serve immediately.