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Ingredientes
- 1 tsp Dijon mustard
- 3 Tbsp. Sherry vinegar
- 1 sm shallot chopped
- 1 Tbsp. chopped chives
- 3 Tbsp. extra virgin olive oil Salt to taste Freshly-grnd black pepper to taste
- 3 lb heirloom tomatoes (mixed colors) cut big chunks
- 3 c. arugula loosely packed
- 1/2 tsp fleur de sel see * Note Freshly-cracked black pepper to taste
Direcciones
- * Note: Fleur de sel, a sea salt, is sold at specialty markets and well-stocked supermarkets.
- Whisk together the mustard, vinegar, shallot and chives. Whisk in the extra virgin olive oil till the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.
- Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste. The tomatoes will release their juices right after tossing; serve this with crusty bread to soak up the juices.
- This recipe yields 6 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 15g | |
| Recipe makes 6 servings | |
| Calories 4 | |
| Calories from Fat 1 | 25% |
| Total Fat 0.07g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 12mg | 1% |
| Potassium 29mg | 1% |
| Total Carbs 0.34g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.15g | 0% |
| Protein 0.21g | 0% |
