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Recipe courtesy of Gourmet Magazine

Show: Cooking Live

Episode: Father Knows Food

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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.

My Private Notes

Name: Arugula Salad with Cherry Tomatoes
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
Cuisine: american
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