1 tsp. Dijon Mustard
3 tbsp. Sherry Vinegar
1 small Shallot, minced
1 tbsp. Minced fresh Chives
3 tbsp. Olive Oil
Salt and Pepper
3 pounds Heirloom Tomatoes, cut into big chunks
3 cups Arugula, loosely packed
½ tsp. Fleur de Sel
Cracked Pepper
 

Directions:

Whisk together the mustard, vinegar, shallot and chives. Whisk in the olive oil until the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.

Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste.

Makes about 6 servings.

Wine Inquirer Wine Pairing Suggestions:

Barbera, Champagne or Sparkling Wine, dry Riesling, dry Rose, Sauvignon Blanc, Sancerre

Tags: AJ's Fine Foods