Recipe courtesy of Gourmet Magazine
Show: Cooking Live
Total:
15 min
Active:
15 min
Yield:
6 servings
Level:
None

Ingredients

Directions

In a blender or food processor blend together mustard, vinegars, and salt and pepper. With motor running, add oil in a very thin stream and blend until 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.

IDEAS YOU'LL LOVE

Beet and Goat Cheese Arugula Salad

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Grilled Fruit

Recipe courtesy of Giada De Laurentiis

Arugula Salad with Pears and Gorgonzola

Recipe courtesy of Sandra Lee

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

Recipe courtesy of Tyler Florence

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Salmon Salad

Recipe courtesy of Ina Garten

Black Bean Salad

Recipe courtesy of Guy Fieri

Curried Chicken Salad

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking