Lunch: Watermelon-Arugula Salad

Ingredients

1/3 cup very thinly sliced red onion
Ice cubes
1/2 pound peeled seedless watermelon flesh, cut into 1-inch dice (2 cups)
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Salt and freshly ground pepper
Two 6-ounce bunches of arugula, tough stems discarded
1/4 cup crumbled goat cheese

Instructions

In a small bowl, cover the onion with cold water and ice cubes. Let stand for 30 minutes, then drain and pat dry.
In a medium bowl, toss the watermelon with 1 tablespoon of the vinegar and let stand for 10 minutes.
In a medium bowl, whisk the remaining 1 tablespoon of vinegar with the olive oil and season with salt and pepper. Add the arugula and onion and toss gently. Using a slotted spoon, scatter the watermelon over the salad and top with the goat cheese.

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