Sun-Dried Tomato Vinaigrette
INGREDIENTS
2
cup (500 ml)
baby arugula, rinsed and dried well
2
tbsp (30 ml)
Dijon mustard
3/4
cup (190 ml)
grape seed oil sea salt and freshly ground pepper
2
tbsp (30 ml)
honey
3
tbsp (50 ml)
red wine vinegar
3
tbsp (50 ml)
sherry vinegar
2
tbsp (30 ml)
sun-dried tomatoes packed in oil, fi nely minced
DIRECTIONS
- In a mixing bowl, whisk together mustard, red wine and sherry vinegars, sun-dried tomatoes and honey.
- Whisking constantly, very slowly drizzle the oil into the mixture until blended.
- Season with salt and pepper.
