Cut your watermelon in half then cut one of the halves into quarters (leaving you with 4 wedges). Place watermelon wedges in a dish and drizzle with 2 tablespoons of the balsamic dressing. Let soak while you prepare the rest of the salad.
Mix the marcona almonds with 1 teaspoon of olive oil, 1 teaspoon of fresh thyme (chopped), and a few pinches of sea salt. Spread the almonds out on a foil-lined baking sheet and toast for about 7 minutes or until golden and fragrant.
Dress the arugula with the other 2 tablespoons of balsamic, using more dressing if needed if needed.
Combine the chopped basil with the goat cheese, 1 tablespoon of olive oil, and a pinch of sea salt. Stir well to combine.
To plate the salad, divide the 4 watermelon wedges onto 4 plates. Smear a tablespoon of the goat cheese mixture onto each plate. Top the goat cheese with arugula, then, sprinkle a few marcona almonds over the greens.
regular almonds may be used instead of marcona almonds.