Arugula Salad with Vinaigrette

Food

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Arugula salad with vinaigrette

Ingredients:

For salad:

• 6oz package arugula
• 3 Persian cucumbers
• 1 pint cherry tomatoes
• 1 ripe avocado

For vinaigrette:

• 1.5 oz champagne or white wine vinegar
• 1.5 tsp Dijon mustard (I use Maille)
• 1/2 tsp minced garlic
• 3/4 tsp sea salt
• 1/4 tsp freshly ground pepper
• 1/2 cup extra virgin olive oil

A few notes on making this:

• You can add whatever you’d like to this salad—I prefer these ingredients but add or omit as desired.
• Vinaigrette will keep for 1-2 weeks in refrigerator.

Directions:

• In small bowl or mason jar, whisk together all ingredients except olive oil. Once incorporated, slowly whisk in olive oil until dressing is emulsified. If using a mason jar, screw on lid and shake to combine.
• Place arugula in large bowl.
• Thinly slice cucumbers and add to salad.
• Slice tomatoes in half and add to salad.
• Slice avocado in half and remove pit. Peel skin and dice avocado flesh, then add to salad.
• Gently toss with vinaigrette and enjoy