Watermelon and Feta Salad With Serrano Chile Vinaigrette

"Sweet, salty, tangy, and hot. This salad hits all the points of your palate," says chef Hugh Acheson, head chef of Five&Ten in Athens, Georgia. InStyle magazine claims this is the "Summer's Best Salad" in their June 09 Issue. The season's most refreshing dish combines tasty watermelon and feta spiked with chiles. This appetizing recipe goes well with grilled chicken, but you can also serve it as a sophisticated dessert.

• Ready In: 45 mins
• Serves: 12
• Yields: 12 feta watermelon thingies...

Ingredients

• 1  cup olive oil
• 2  tablespoons fresh lime juice
• 2  tablespoons champagne vinegar
• 2  teaspoons fresh thyme, chopped
• 1  small shallot, minced
• 1  serrano chili, stemmed and sliced into small half-rounds
•  salt
• 1  watermelon, seedless small
• 1⁄3 lb feta cheese, wedge sliced 1/8 inch thick (about 12 slices)
• 1  bunch arugula
•  sliced serrano and lime (to garnish)

Directions

1. In a jar with a tight-fitting lid, combine olive oil, lime juice, vinegar, thyme, shallot, and serrano chile. Shake well.
2. Season with salt to taste; chill in refrigerator.
3. Remove rind from watermelon and slice flesh into 3" squares.
4. To assemble salad, layer one piece of watermelon on one piece of feta. Repeat.
5. Drizzle with vinaigrette and garnish with arugula and sliced serrano chile.