Watermelon and Arugula Salad with Feta and Chile Vinaigrette

INGREDIENTS

1 tbsp

fresh lime juice

1 tbsp

champagne vinegar

shallot (minced)

1/2

serrano chile (minced)

2 tsp

fresh thyme (chopped)

1/2 cup

olive oil

Kosher salt and freshly ground black pepper

medium seedless watermelon (skin and rind removed, sliced into medium squares about 1/2-inch thick)

5 oz

baby arugula

8 oz

feta (sliced into 1/4-inch squares (Valbreso sheep’s milk feta is my hands-down favorite))

Kosher salt and freshly ground black pepper