Watermelon-Feta-Arugula Salad with Serrano Chile Vinaigrette

Here's another recipe that I love from my beloved Hugh Acheson. While reading about it in his cookbook, he said this was the perfect combination of sweet-salty-spicy-bitter that he had ever tried. He also liked mango, chile, and country ham, which I'm definitely going to try next. I sure do like my stuff spicy, so I doubled the amount of Serrano chiles in the salad recipe. Feel free to just use a total of two when making it for yourself. At first, we were both weary of this great combination, but eventually, it somehow all worked together. I did add some thinly sliced red onions, just for a little bite. We marinated the salad with some of the vinaigrette, added in some arugula right at the end so it wouldn't wilt, and packed them into containers for our picnic to go along side some yummy Tarragon-Lobster Rolls. We dug right into the salad first, and bam, so much flavor in such a small salad. And we loved it!! The salad was summery-fresh and the perfect side in the hot weather of Savannah. I would definitely recommend this to anyone who's looking for a unique combination of flavors!! Enjoy :)

Watermelon-Feta-Arugula Salad with Serrano Chile Vinaigrette 

the view from the top

For the Serrano Chile Vinaigrette:

½C Olive Oil

1 Lime, Zested & Juiced

2T Champagne Vinegar

3T Honey

1 Shallot, Minced

1 Large Garlic Clove, Minced

1-2 Serrano Chiles, Thinly Sliced

½t Fresh Rosemary, Minced

Salt & Pepper, To Taste

For the Salad:

Prepared Serrano Chile Vinaigrette

1 Medium Seedless Watermelon, Skin & Rind Removed & Cut into Squares

1-2 Serrano Chiles, Thinly Sliced

Baby Arugula Leaves

Red Onion, Thinly Sliced (optional)

½lb Feta, Cut into Cubes

Salt & Pepper, To Taste

Directions:

1. For the Serrano Chile Vinaigrette: Combine the olive, limejuice, vinegar, shallot, chile, rosemary, and seasonings in a mason jar, tighten the lid, and shake vigorously. Keep in the refrigerator until ready to use.
2. For the Salad: Place the watermelon squares, feta cubes, Serrano slices, red onion, and arugula in large bowl, and dress with half of the vinaigrette. Season lightly with salt & pepper. Add a small amount of dressed arugula on each plate, then the watermelon-feta mixture on top. Repeat with the remaining ingredients. Garnish with the dressed Serrano slices and then drizzle with a touch of the vinaigrette around each plate. Serve immediately.