Arugula Salad with Cherry Tomatoes

Total Time:
15 min
Prep:
15 min

Yield:
6 servings

Ingredients
  • 1 teaspoons Dijon mustard
  • 1/8 cup red-wine vinegar
  • 1/8 cup balsamic vinegar
  • 3/4 cup olive oil
  • 3 cups arugula, washed thoroughly and spun dry
  • 1 1/2 cups vine-ripened red cherry tomatoes, halved
  • 1 1/2 cups vine-ripened yellow cherry tomatoes, halved
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.


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