WATERMELON SALAD WITH SERRANO VINAIGRETTE

The longer you let the vinaigrette stand, the spicier the kick from the
chiles. And we know the dressing calls for a lot of thyme, but we loved
the result.

For vinaigrette
1 cup olive oil
2 tablespoons fresh lime juice
2 tablespoons Champagne vinegar
1/4 cup finely chopped shallot (1 large)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)
1 tablespoon chopped fresh thyme
1/2 teaspoon salt
For watermelon and pickled rind
1 (6-lb) piece seedless watermelon
1 cup rice vinegar (not seasoned)
2 tablespoons sugar

For salad
1/2 lb arugula (6 cups)
1/2 lb feta, crumbled (2 cups)
1 (2-inch) fresh serrano chile, thinly sliced crosswise (1 tablespoon)

Make vinaigrette:
Whisk together all vinaigrette ingredients and chill in an airtight
container at least 8 hours to allow flavors to develop. Shake or whisk
before using.

Prepare watermelon and pickled rind:
Remove and discard outer green skin from watermelon with a sharp knife.
Using a vegetable peeler, shave enough 2-inch-long pieces from white
rind to measure 1/2 cup. Transfer to a heatproof bowl. Reserve
remaining watermelon.

Stir together rice vinegar and sugar in a 1-quart heavy saucepan and
bring to a boil. Carefully pour boiling-hot vinegar mixture over white
rind shavings and let stand at least 1 hour.

Trim and discard remaining white rind from watermelon, then cut
watermelon into 18 pieces (about 3-inch squares).

Make salad:
Toss arugula with just enough vinaigrette to coat and salt to taste.

Divide arugula among 6 plates, then place 1 watermelon piece in center
of each plate. Top each with a scant 1/4 cup feta, then top with
another watermelon piece and more feta. Top each with a final
watermelon piece for a stack of 3 on each plate.

Remove pickled rind from vinegar with a slotted spoon and drain on
paper towels. Top watermelon stacks with pickled rind and chile slices,
then drizzle remaining vinaigrette around salads.

Cooks' notes:
=B7 Vinaigrette can be chilled, covered, up to 1 week. Bring to room
temperature and stir before serving.
=B7 Pickled watermelon rind can be made 1 week ahead and cooled
completely, uncovered, then chilled, covered.

Makes 6 servings.