Recipe courtesy of Gourmet Magazine
Show: Cooking Live
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15 min
15 min
6 servings



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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