Salade de pastèque, roquette, bleu et vinaigrette balsamique

Ingrédients

• 8 cups seedless watermelon, cut in small cubes or balls
• 1/2 small red onion, thinly sliced.
• 1 cup sliced or slivered almonds
• 1 cup fresh baby arugula
• 1/2 cup blue cheese, crumbled (see notes)
• 1+1/2 Tablespoons Eleia Balsamic Vinegar
• 4+1/2 Tablespoons Eleia Extra Virgin Olive Oil
• 1/4 teaspoon Sea Salt
• 1/4 teaspoon freshly ground black pepper

Préparation

1. 1

   In a large bowl, combine watermelon, onion and arugula

2. 2

   In a small bowl, whisk together vinegar, oil, salt and pepper. Drizzle over salad

3. 3

   Just before serving, add almonds and crumbled cheese, and additional vinaigrette if needed