Watermelon Salad

In a small saucepan, mix 1/3 cup balsamic vinegar and 1 tablespoon honey; simmer and reduce heat until syrupy, 5 to 7 minutes. Let cool. Toss 4 cups seeded and cubed watermelon with arugula leaves; drizzle with vinegar reduction and 1/4 cup olive oil. Season with salt and pepper. Top with 1 cup of crumbled feta cheese. This is great with chicken. {Recipe by Stephanie Izard, Bravo's Top Chef.}