Water Melon Salad Serves 6 Balsamic Vinaigrette 1/4 cup white balsamic vinegar 3 tablespoons finely diced shallots 2 tablespoons roasted garlic* 2 tablespoons honey 1 tablespoon fresh lemon juice 1 cup extra virgin olive oil Coarse salt and freshly ground black pepper, to taste Pickled Onions 1/2 cup fresh or frozen raspberries 1 1/2 cups water 1/4 cup sugar 2 tablespoons grenadine syrup 1 tablespoon salt 1/4 pound red onions, sliced into 1/4-inch-thick rings Watermelon Salad 4 cups cubed seedless watermelon 3 cups baby arugula 1/4 cup white balsamic vinaigrette Coarse salt and freshly ground black pepper, to taste 1/4 cup pickled onion 1/4 cup balsamic glaze* 1/2 cup crumbled feta cheese For balsamic vinaigrette: Combine white balsamic vinegar, shallots, garlic, honey, and lemon juice in a blender. Blend until well combined. With blender running, slowly drizzle in olive oil. Blend until thickened. Season to taste with salt and pepper. For pickled onions: If using frozen raspberries, thaw. Purée raspberries in a food processor. Pour purée through a fine-mesh sieve. Discard seeds; set puree aside. Combine raspberry purée, water, sugar, grenadine, and salt in a medium saucepan over medium-high heat. Simmer 5 minutes, stirring to dissolve salt and sugar. Add onions; stir to coat, then remove from heat. Set aside 20 minutes. For watermelon salad: Divide watermelon among plates. Toss arugula with white balsamic vinaigrette in a medium bowl and lightly season with salt & pepper. Top each portion of watermelon with arugula. Top each serving with 2 to 3 picked onion rings, then sprinkle with feta. Drizzle with balsamic glaze. Cook’s Note: Balsamic glaze can be found in most supermarkets on the oil and vinegar aisle. To make your own, place 2 cups balsamic vinegar in a small saucepan over medium-high heat and simmer until reduced to 1/4 cup, about 40 minutes.