Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 bn Arugula
- (3 bn = approx. 1 Cup)
3/4 c Olive oil
3 tb Red wine vinegar
1 1/2 ts Dijon mustard
12 Ripe tomatoes; cut in wedges
-=OR=-
36 -Cherry tomatoes, halved
Salt
Freshly ground pepper

WASH AND DRY the arugula, remove the tough stems and arrange on the
outside of a platter. Whisk together the olive oil, vinegar and
mustard. Add salt and pepper to taste. Toss the tomatoes gently in
the salad dressing. Strain and place the tomatoes in the center of
the arugula. Drizzle the strained dressing over the arugula.

NATHALIE DUPREE

PRODIGY GUEST CHEFS COOKBOOK

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