WATERMELON SALAD WITH FETA, ARUGULA & SERRANO CHILE VINAIGRETTE

WATERMELON SALAD WITH FETA, ARUGULA & SERRANO CHILE VINAIGRETTE image

Yield 4

Number Of Ingredients 15

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6 tbsp. serrano chile vinaigrette (recipe follows)
1 medium seedless watermelon, skin and rind removed, cut into 3/4 inch thick by 3 by 3 inch squares (16 squares)
1 serrano chile, thinly sliced
1/4 pound baby arugula leaves
1/2 tsp. kosher salt
1/2 lb. feta, cut into l6 slices (1/4 inch thick)
SERRANO CHILE VINAIGRETTE
(makes 1 cup)
1/2 cup olive oil
1 Tbsp. freshly squeezed lime juice
1 Tbsp. champagne vinegar
1 shallot, minced
1 serrano chile, thinly sliced
1/2 tbsp. chopped fresh thyme
1/4 tsp. kosher salt

Steps:

Shake the vinaigrette vigorously. Place the watermelon squares, serrano slices, and arugula in a large bowl, and dress with half of the vinaigrette. Season lightly with salt. Place 4 plates on a counter. Add a small amount of dressed arugula on each place, then 1 slice of watermelon, then 1 slice of feta. Repeat until each place has 4 slices of watermelon and 4 slices of feta. Garnish with the dressed serrano slices and then drizzle a tough of the vinaigrette around each plate Serve immediately DRESSING Combine the olive oil, lime juice, champagne vinegar, shallot, chile, thyme and salt in a Mason jar, tighten the lid, and shake vigorously. This vinaigrette will last for 10 days in the fridge and will increase in heat as it sits.