- 1/2 oz Marzetti® Champagne Vinaigrette
- 1 Baby watermelon, cut into wedges
- 1/8 cup Marcona almonds
- 1/4 tsp Fresh thyme, chopped
- 1 tbsp & 1 tsp Olive oil, divided
- 1 cup Baby arugula
- 1 oz Goat cheese
- 2 Basil leaves, chopped
- Sea salt, to taste
Combine goat cheese, basil, 1 tbsp. olive oil and sea salt. Refrigerate.
Toss almonds with 1 tsp. of olive oil, thyme, and sea salt. Spread on a sheet tray and toast at 350°F until golden brown.
Spread goat cheese mixture on plate. Place watermelon wedge on opposite side of the plate.
Toss arugula with Marzetti® Champagne Vinaigrette. Plate on top of half of the goat cheese. Top with marcona almonds.