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:
� Vinaigrette can be chilled, covered, up to 1 week. Bring to room
temperature and stir before serving.
� Pickled watermelon rind can be made 1 week ahead and cooled completely,
uncovered, then chilled, covered.
Makes 6 servings.