Arugula Salad with Cherry Tomatoes

• 1 teaspoons Dijon mustard
• 1/8 cup red-wine vinegar
• 1/8 cup balsamic vinegar
• 3/4 cup olive oil
• 3 cups arugula, washed thoroughly and spun dry
• 1 1/2 cups vine-ripened red cherry tomatoes, halved
• 1 1/2 cups vine-ripened yellow cherry tomatoes, halved

1. In a blender or food processor blend together mustard, vinegars, and salt and pepper.
2. With motor running, add oil in a very thin stream and blend until emulsified.
3. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar.
4. Shake vinaigrette well before serving.
5. Arrange arugula, and tomatoes decoratively on a platter and serve with vinaigrette.

mustard, redwine vinegar, balsamic vinegar, olive oil, arugula, tomatoes, tomatoes

Taken from www.foodnetwork.com/recipes/arugula-salad-with-cherry-tomatoes-recipe.html (may not work)