Arugula, Tomato and Herbs de Provence
serves 4
Ingredients
- 5 oz baby arugula, or arugula mix
- 2 C cherry tomatoes, halved
- 1 1/2 t white wine vinegar
- 2 T olive oil
- 1 t dried herbs de Provence
- 1/2 t Dijon mustard
- 3 T kalamata olives, halved
Instructions
- Whisk together the olive oil, vinegar, and mustard, then mix in the herbs. Season to taste.
- Toss the arugula with the dressing.
- Plate, garnish with the tomatoes and olives, and serve chilled.
Source: Cooking Light, May 2010