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Watermelon, Feta and Arugula Salad

**Found in August issue of InStyle Magazine

This salad looks to die for!  I can't wait to make it!!



Serves 4
6 tbsp. Serrano Vinaigrette (recipe below)
1 medium seedless watermelon, skin and rind removed, and cut into 12 3-inch squares (1/2-inch thick)
1 Serrano Chile, thinly sliced
1/4 lb. baby arugula leaves (about 5 cups)
1/2 tsp. kosher salt
1/2 lb. feta, cut into 8 slices (1/2-inch thick)

1.  Shake vinaigrette vigorously.  In a large bowl, toss watermelon, Serrano, and arugula with half the vinaigrette.  Season with salt.  
2.  Set out 4 plates.  Place a small amount of dressed arugula on each plate, then 1 watermelon slice, then 1 feta slice.  Layer melon and felt until each plate has 3 watermelon slices and 2 feta slices each.  
3.  Garnish with the dressed Serrano slices and drizzle vinaigrette around each plate.
4.  Serve immediately.

For 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 thyme
1/4 tsp. kosher salt

Combine all ingredients in a Mason jar, tighten the lid and shake vigorously.  The vinaigrette will last 10 days in the fridge and will increase in heat as it sits.

Enjoy! xoxo Julie

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