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Ingredientes
- 1 tsp Dijon mustard
- 1/8 c. red-wine vinegar
- 1/8 c. balsamic vinegar Salt to taste Freshly-grnd black pepper to taste
- 3/4 c. extra virgin olive oil
- 3 c. arugula washed thoroughly, and spun dry
- 1 1/2 c. vine-ripened red cherry tomatoes halved
- 1 1/2 c. vine-ripened yellow cherry tomatoes halved
Direcciones
- In a blender or possibly food processor blend together mustard, vinegars, and salt and pepper. With motor running, add in oil in a very thin stream and blend till 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 6 servings | |
| Calories 242 | |
| Calories from Fat 239 | 99% |
| Total Fat 27.07g | 34% |
| Saturated Fat 3.74g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 26mg | 1% |
| Total Carbs 0.28g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 0.19g | 0% |
