Preheat oven to 350°. Arrange pecans in a single layer on a baking sheet, and bake at 350° for 5 to 7 minutes or until lightly toasted and fragrant. Cool on a wire rack 15 minutes or until completely cool.
Combine watermelon and mâche in a large bowl; add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.
I've made this salad twice, exactly as the recipe states (except for increasing the dressing quantity) and it is fantastic. I will definitely make again! A great summer salad - refreshing and delicious.
Every time I serve this, I get lots of compliments. It is very refreshing and easy to make. However,you must have a sweet watermelon and fresh mache. I have used gorgonzola and chevre successfully. I like the hot pepper jelly better than the mild...just gives it an extra kick.