A summery watermelon salad

Take 8 round slices of roomtemperature watermelon and remove the rind.  Drizzle with a little extra virgin  olive oil, and season with salt and freshly ground black pepper. In a medium bowl, mix 150g watercress, baby spinach and rocket with 30ml balsamic vinegar, and season with  salt and pepper. Place the watermelon slices on 8 serving plates and crumble 400g goat’s cheese over. Top each with a little of the salad mixture and serve at once.