Chill 4 salad plates in Sub-Zero refrigerator. Preheat Wolf oven in ROAST at 350°F. Place pine nuts on baking sheet and toast for 10 minutes, or until golden brown. Cool and set aside. Cut lettuce in half, wash thoroughly, remove outer leaves and trim blemishes. Turn lettuce in salad spinner to dry. Arrange 1/2 head Bibb lettuce on each salad plate. Sprinkle watermelon, feta and pine nuts on the lettuce. Drizzle each with olive oil and balsamic vinegar. Season with salt and pepper. Serve immediately.