Watermelon Salad With Basil-Lime Vinaigrette

• Vinaigrette Ingredients
• 1/3 cup Bertolli Extra Virgin Olive Oil
• 1 cup Loosely packed basil leaves
• 1 Small shallot coarsely chopped
• 1 Small serrano chile, seeded, deveined, coarsely chopped
• 1/4 cup Fresh lime juice (about 2 limes)
• 2 tablespoons Water
• 1/2 teaspoon Kosher salt
• Salad Ingredients
• 3 cups Loosely packed baby arugula
• 1/4 cup Shaved red onions, halved
• 1/4 cup Thinly sliced fresh mint
• 6 ounces Queso Fresco cheese, crumbled
• 1/3 cup Smoked almonds, coarsely chopped
• 1 Small seedless watermelon (about 4.5 pounds)
• 1 Seedless English cucumber

1. Remove rind from watermelon; slice into 1-1/2 -inch cubes. Cut cucumber into long thin ribbons using vegetable peeler, turning to avoid soft seeds. Cut ribbons in half. Refrigerate watermelon and cucumber in large bowl until chilled.
2. Blend vinaigrette ingredients in blender until smooth.
3. Divide watermelon and cucumbers among 6 chilled salad plates. Drizzle evenly with half of the vinaigrette.
4. Gently toss arugula, onions, mint and remaining vinaigrette in large bowl. Place small piles of salad on top of watermelon on each plate. Sprinkle with cheese and almonds.

ingredients, olive oil, basil, shallot, serrano chile, lime juice, water, kosher salt, salad ingredients, arugula, onions, mint, fresco cheese, almonds, watermelon, cucumber

Taken from food52.com/recipes/76767-watermelon-salad-with-basil-lime-vinaigrette (may not work)