Watermelon Arugula Salad from The Wave, Disney's Contemporary Resort

• 5 ounces baby arugula
• 8 ounces feta cheese, crumbled
• 20 pitted kalamata olives
• 1/3 cup candied pecans
• 2 tablespoons white balsamic vinegar
• 1/4 cup extra-virgin olive oil
• 8 (4-inch) wedges seedless watermelon
• 6 teaspoons aged balsamic vinegar, divided

1. Combine arugula, feta cheese, olives, and candied pecans in a large bowl.

2. Whisk together white balsamic vinegar and oil in a medium bowl. Add half of vinaigrette to arugula mixture. Gently toss, slowly adding more vinaigrette until mixture is coated.

3. Place 2 wedges of watermelon on each plate; evenly drizzle each with 1 1/2 teaspoons aged balsamic vinegar. Evenly distribute arugula mixture over watermelon wedges; serve immediately.