Arugula Salad With Cherry Tomatoes Recipe - Cooking Index
Arugula Salad With Cherry Tomatoes Recipe - Cooking Index
| 1 teaspoon | Dijon mustard | |
| 1/8 cup | Red-wine vinegar | |
| 1/8 cup | Balsamic vinegar | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 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 |
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.
This recipe yields 6 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9706) - from the TV FOOD - NETWORK
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