1/4 cup seedless raspberry jam

1/4 cup cranberry juice or Kedem Apple Juice

2 tablespoons Tuscanini Balsamic Vinegar

2 tablespoons Kedem White Wine Vinegar

6 tablespoons canola oil

salt, to taste

pepper, to taste

1 tablespoon butter

2 tablespoons light brown sugar

freshly-ground Gefen Black Pepper

3/4 cup chopped macadamia nuts or almonds

2 pounds watermelon, rind removed and cut in half inch thick triangles

6 ounces romaine lettuce, checked and thinly sliced

3/4 cup Havarti or Ta’amti Feta Cheese, crumbled

1/2 small red onion, thinly-sliced