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Arugula Salad With Cherry Tomatoes
Ingredients
- 1 tsp Dijon mustard
- 1/8 c. red-wine vinegar
- 1/8 c. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 3/4 c. extra virgin olive oil
- 3 c. arugula washed thoroughly, and spun dry
- 1 1/2 c. vine-ripened red cherry tomatoes halved
- 1 1/2 c. vine-ripened yellow cherry tomatoes halved
Directions
- In a blender or possibly food processor blend together mustard, vinegars, and salt and pepper. With motor running, add in oil in a very thin stream and blend till emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well before serving.
- Arrange arugula, and tomatoes decoratively on a platter and serve with vinaigrette.
- This recipe yields 6 servings.
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