Recipe courtesy of Gourmet Magazine
Arugula Salad with Cherry Tomatoes
- Total: 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.
