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