Chill the watermelon for several hours or overnight.
Cut the watermelon into halves and then into 1" slices (you can also purchase pre-cut watermelon in the market).
Cut off the green rind from the watermelon slices and then cut into 1" cubes and or triangles, depending on how you want to serve this salad.
Slice red onion into 1/4" slices.
In a small pan, combine the balsamic vinegar, brown sugar (if necessary) and honey).
Bring to a boil over medium heat, stirring constantly until sugar is completely dissolved.
Reduce heat and simmer until glaze is reduced by half, about 20 minutes. Let cool.
Plate the fresh spring greens and then arrange the red onion slices on top of the lettuce.
Place the watermelon cubes on top of the lettuce.
Sprinkle with Gorgonzola cheese crumbles.
Sprinkle on candied praline pecans.
Drizzle balsamic glaze on top.
Serve immediately.
** A second way to present this salad is to slice more watermelon into triangles with the rind removed. Arrange watermelon triangles on a serving platter. Chop up the fresh spring green lettuce and arrange on top of each watermelon triangle. Sprinkle the Gorgonzola and praline pecans on top. Drizzle the balsamic glaze on top. Serve immediately.
