Prepare watewrmelon slices by brushing with 2 tablspoons of lemon olive oil.
Place watermelon on the grill for 2 minutes or until grill marks form. Flip watermelon and grill for another 2 minutes.
Allow watermelon to cool and dice into ½ inch cubes. Place watermelon in the refrigerator.
For vinaigrette: In a medium bowl, whisk together shallot, garlic, Dijon, Lemongrass Mint White Balsamic, salt, and pepper. While whisking, slowly drizzle in the Lemon-Infused Olive Oil and continue whisking until completely incorporated/emulsified.
Once chilled, retrieve watermelon from refrigerator and spoon into individual/family-style bowls. Top with crumbled feta, a generous drizzle of the vinaigrette and a very light drizzle of the Aged Dark Balsamic.