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Arugula Salad with Cherry Tomatoes




Source of Recipe


Gourmet Magazine


List of Ingredients




1/2 teaspoon 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



Recipe



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. Serves 6