Tomato and Arugula Salad

7 Aug

Nothing is better than seasonal fruits and vegetables. We bought delicious cherry tomatoes straight from the field. They were like eating candy. I had to try a new salad and this was very refreshing. I love summer!

Dressing

  • 1/4 cup Dijon mustard
  • 1/2 cup red wine vinegar
  • 1 cup canola oil or virgin olive oil

In  a blender mix the mustard and vinegar well together. Transfer to bowl. Mix the oil by hand. If you want dressing to be thick, you can add the oil in the blender. The dressing will keep in the fridge for 2 weeks.

Salad

  • pint of ripe cherry tomatoes cut in halves
  • 1 small shallot finely minced
  • 3 tbsp red wine vinegar
  • 1 cucumber peeled cut in half-length wise and seeded
  • 4 basil leaves
  • arugula

In a small bowl cover the minced shallot with vinegar and let macerate at least 10 minutes. Slice the cucumber into thin half moons. In a large bowl toss the arugula with some of the dressing. Plate the arugula, top with cucumbers and tomatoes. Sprinkle some shallots on top and finish of with basil leaf on each plate.

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