ARUGULA SALAD DRESSING

By JJCR

BAREFOOT CONTESSA

Ingredients

• 1/4 CUP CHAMPAGNE VINEGAR
• 1 TEA. DIJON MUSTARD
• 1 TEA. MINCED GARLIC
• KOSHER SALT AND FRESHLY GROUND BLACK PEPPER
• 1/2 CUP GOOD OLIVE OIL
• 1/2 CUP THINLY SLICED SCALLIONS, WHITE AND GREEN PARTS (3 SCALLIONS)
• 2 TAB. DRIED CURRANTS
• 6 CUPS BABY ARUGULA, LIGHTLY PACKED ( 6-8 OZ.)

Preparation

Step 1

WHISK THE VINEGAR, MUSTARD, GARLIC, 1 TEA. SALT, AND 1/2 TEA. PEPPER TOGETHER IN A SMALL BOWL OR GLASS MEASURING CUP.

WHISK IN THE OLIVE OIL STIR IN THE SCALLIONS AND CURRANTS, AND SET ASIDE.

PLACE THE ARGULA IN A LARGE BOWL, ADD THE VINAIGRETTE, AND TOSS WELL.