Watermelon Salad with Feta, Arugula and Serrano Chile Vinaigrette

By miss5elements

"A fiery balance of hot and sweet" is how Acheson describes this juicy tower of a salad. The chef, who embraces the Italian tradition of enhancing flavors with olive oil, turns to his favorite brand, pressed in limited quantities each year from olives grown mostly in Georgia (Chef's Blend Extra Virgin Olive Oil, $32/500ml; georgiaolivefarms.com).

Ingredients

• 6 T Serrano Vinaigrette (recipe below)
• 1 med seedless watermelon, skin & rind removed, & cut into 12 3" squares (1/2" thick)
• 1 serrano chile, thinly sliced
• 1/4 lb baby arugula leaves (about 5 cups)
• 1/2 t kosher salt
• 1/2 lb feta, cut into 8 slices (1/2" thick)
• Serrano Chile Vinaigrette
• 1/2 c EVOO
• 1 T freshly squeezed lime juice
• 1 T Champagne vinegar
• 1 shallot, minced
• 1 serrano chile, thinly sliced
• 1/2 T chopped fresh thyme
• 1/4 t kosher salt

Details

Preparation time 15mins
Cooking time 20mins

Preparation

Step 1

1. Shake vinaigrette vigorously. In a lg bowl, toss watermelon, serrano, & arugula w/half the vinaigrette. Season w/salt.

2. Set out 4 plates. Place a small amt of dressed arugula on each plate, then 1 watermelon slice, then 1 feta slice. Layer melon & feta until each plate has 3 watermelon slices & 2 feta slices.

3. Garnish w/dressed serrano slices & drizzle vinaigrette around each plate. Serve immediately.

FOR SERRANO CHILE VINAIGRETTE
1. Combine all ingredients in a Mason jar, tighten the lid & shake vigorously.
2. The vinaigrette will last 10 days in the fridge & will increase in heat as it sits.