20 oil cured black olives
1 cup peeled and thinly sliced, seedless watermelon
½ cup good quality crumbled goat’s milk feta cheese
½ very thinly sliced red onion soaked in room temperature water for 15 minutes and drained thoroughly
½ cup leftover red wine
fine sea salt
1 cup extra-virgin olive oil
In a medium sauce pan, bring the wine to a boil over high heat. Boil until reduced by half, 3 to 4 minutes. Set aside to cool thoroughly. Combine the reduced wine and salt in a jar. Cover and shake to dissolve the salt. Add the oil and shake to blend. Taste for seasoning. On chilled plates, arrange large piles of baby arugula on each. Tuck in the watermelon and red onion evenly among the 4 plates. Stud each plate with 5 olives each. Crumble over each salad a little of the goat’s milk feta, and drizzle with the reduced red wine vinaigrette.