Pink Moscato soaked watermelon baby lettuce goat cheese crunchy toast salad

Ingredients

• For the Salad:
• 5 cups baby lettuce mix
• 5 cups arugula leaves
• 1/4 red onion cut into half , thin sliced
• 2 cups watermelon cut into 1/2" cubes, soaked in pink moscato (I used "Barefoot") for at least 3 hours, refrigerated
• 1/3 cup toasted pumpkin seeds
• 10 pieces whole grain bread
• butter
• clove garlic
• 1 packet soft goat cheese
• 1/4 cup Parmesan cheese flakes
• 30 cilantro leaves
• For the Pomegranate Citrus Champagne vinaigrette dressing:
• 1.5 tablespoons pomegranate syrup
• 1/8 cup orange muscat champagne vinegar (I used "traders Joe")
• 1/8 cup extra virgin olive oil (good quality)
• 1/3 teaspoon salt
• Pinch ground black pepper

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