Watermelon Salad with Feta, Arugula and a Serrano Thyme Vinaigrette
Serrano Thyme Vinaigrette
½ c. Olive oil
1 T. Lime juice
1 T. Champagne Vinegar
1 T. Honey
½ Serrano chile, seeded
½ T. Fresh Thyme, leaves removed from stems
¼ tsp. Salt
Place all ingredients in a blender and buzz on high. Transfer into a mason jar and store. Lasts up to 10 days in the fridge. Heat increases as it sits.
Watermelon Salad with Feta and Arugula
4T. Serrano Chile Vinaigrette
1 Seedless watermelon, peel removed and cut into 3x3 inch squares
1 package Baby arugula leaves
1/2 lb. Best Feta you can find (I’m obsessed with Jumping Good Goat Dairy). Cut into thin slices.
Place the watermelon and arugula leaves in a large bowl and dress lightly with vinaigrette. Arrange stacks (as shown in class).
This will become your favorite dressing - I promise!!! Sweet, spicy and beautifully emulsified in the blender which gives it a wonderfully creamy consistency. I love to use it with every salad I make - especially delicious with roasted veggies.