Ingredients
- 36 cherry tomatoes
- 12 ripe tomatoes
- 180 ml olive oil
- 45 ml wine vinegar (red)
- 7 ml dijon mustard
- some arugula
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
