Can Jo eat this watermelon delight?

Watermelon, Mache, and Pecan Salad:

3/4 c. chopped pecans
5 c. seeded and cubed watermelon
1 (6oz) package mache, thoroughly washed (if you do not have this variety of lamb's lettuce available in any of your stores, any baby lettuce is equally as good)
Pepper Jelly Vinaigrette (recipe below)
1 c. crumbled Gorgonzola cheese

1. Preheat oven to 350 degrees. Arrange pecans in a single layer on a baking sheet, and bake for 5-7 minutes until lightly toasted. Cool 15 minutes, or until completely cool.
2. Combine watermelon and mache in a large bowl;add vinaigrette, tossing gently to coat. Transfer watermelon mixture to a serving platter, and sprinkle evenly with pecans and cheese.

Pepper Jelly Vinaigrette:
1/4 c. rice wine vinegar
1/4 c. pepper jelly
1 Tbsp. grated onion
1 tsp. salt
1/4 tsp. pepper
1/4 c. vegetable oil

1. Wisk together all ingredients except the oil. Then gradually add oil in a slow, steady stream, whisking until blended.

This is also wonderful over sliced tomatoes, cucumbers, and onions and a nice kick drizzled over feta cheese served on crackers.