Dulcinea^® PureHeart^® Watermelon & Kale Salad

• 2 tablespoons sherry vinegar
• 2 tablespoons extra virgin olive oil
• 1 teaspoon dry oregano, rubbed
• 1 bunch Tuscan kale, washed-stems removed and sliced into ½ inch ribbons
• 6 cups Dulcinea^® PureHeart^® Mini Seedless Watermelon, cut into 1 inch cubes
• 1 English cucumber, cut into ½ inch cubes
• 6 ounces crumbled feta
• 3 tablespoons toasted pine nuts
• Salt & fresh cracked black pepper to taste

Vinaigrette:

1. Whisk together sherry vinegar, extra virgin olive oil and rubbed oregano
2. Season with a pinch of salt and fresh cracked black pepper, Set aside

Salad:

1. Combine Tuscan kale ribbons, watermelon cubes, cucumber cubes and crumbled feta in a large mixing bowl
2. Toss with vinaigrette
3. Sprinkle toasted pine nuts on top of salad
4. Season with salt and pepper and serve