Recipe - Arugula And Tomato Salad

3 bn Arugula
(3 bn = approx. 1 Cup)
Three fourths cup Olive oil
3 tablespoon Red wine vinegar
1 One half teaspoon Dijon mustard
12 Ripe tomatoes; cut in wedges
=OR=
36 Cherry tomatoes, halved
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini