Arugula and Tomatoes

• Small bunch arugula, to yield 2 ounces
• 1 large ripe tomato
• 1 tablespoon balsamic vinegar
• 1 teaspoon olive oil
• 1 teaspoon hot-sweet mustard

1. Wash and trim arugula; dry.
2. Wash, trim and cut tomato into small wedges.
3. In serving bowl, whisk vinegar with oil and mustard; stir in arugula and tomato.

arugula, tomato, balsamic vinegar, olive oil, hotsweet mustard

Taken from cooking.nytimes.com/recipes/4465 (may not work)