Watermelon and Pecan Lettuce Salad

Mache' is a tiny, dark green plant with the sweet, nutty flavor. Can't find it? Use Boston lettuce or possibly baby spinach. See Pepper Jelly Vinaigrette for the vinaigrette.

• Ready In: 27 mins
• Serves: 6-8

Ingredients

• 3⁄4 cup  chopped pecans
• 5  cups watermelon, seeded and cubed (as sweet a melon as you can get)
• 1 (6 ounce) package  mache or 1 (6 ounce) package boston lettuce, thoroughly washed
•  hot pepper jelly  vinaigrette (see Pepper Jelly Vinaigrette)
• 1  cup  crumbled gorgonzola

Directions

1. Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
2. Drain well the watermelon then combine watermelon and lettuce in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter and sprinkle evenly with pecans and cheese.