Roasted Beet, Watermelon and Medjool Date Salad

Ingredients:

White Balsamic Vinaigrette

1/4 cup extra virgin olive oil

2 tbs white balsamic vinegar

1/2 tbs honey

Sea salt and freshly ground pepper to taste

Salad

4 cups 3/4-inch cubes watermelon

1 1/3 cups 1/2-inch cubes roasted or precooked beets

1/2 cup crumbled queso fresco

2 tbs roasted, salted pumpkin seeds

8 pitted Natural Delights Medjool dates, cut into 1/4-inch pieces

Balsamic reduction or aged balsamic vinegar

Snipped fresh herbs (optional)