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

www.goodiegoodiegluten-free.blogspot.com