Watermelon & Arugula Salad with Goat Cheese

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This is definitely out of season here in Wisconsin, but it was such a wonderful and easy salad that I don't want to lose it.  MACSAC (Madison Area CSA Coalition) is working on a new cookbook.  I submitted this recipe for consideration, but I've decided to put it on my blog just in case it isn't selected. 

2/3 bunch of arugula or about 4 oz.
2-3 cups of watermelon chunks (try to remove as many of the seeds as possible)
2 oz. goat cheese (I used a lovely cheese made by DreamFarm.  The flavor was apricot lavender and is offered seasonally)
1/4 cup pecan pieces
2 tablespoons or to taste of Annie's Pomegranate Vinaigrette Dressing

Tear the arugula and place on a large plate or platter.  Top with the watermelon chunks, goat cheese and pecans.  Drizzle the dressing over the salad and serve immediately.

Adapted from SOS Cuisine.com

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