Watermelon Salad with Feta and Toasted Pecans

Of course, if you buy a seedless watermelon, you can skip the part below about removing the seeds.

2 cups balsamic vinegar

2 tablespoons honey

2 tablespoons olive oil

8 cups romaine lettuce, torn into bite-size pieces

5 cups watermelon, seeded and cut into 1-inch cubes

¾ cup crumbled feta cheese

1 cup pecans, toasted and chopped

1 small red onion, thinly sliced

Place the balsamic vinegar in a medium saucepan. Bring to a boil over medium heat. Continue to boil until it is reduced to ¾ cup, about 20 minutes. Cool for 30 minutes and stir in the honey. Whisk in the olive oil.

Place the romaine lettuce in a large salad bowl. Top with the watermelon, feta cheese, and pecans. Drizzle with the dressing. Garnish with red onion.

Makes 8 to 10 servings.