Smoked Vegetable Salad

• 3 tablespoons sherry vinegar
• 2 teaspoons Dijon mustard
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Freshly ground pepper to taste
• 1/2 teaspoon chopped fresh rosemary
• 6 cups arugula, stemmed
• 1 smoked autumn vegetables (see recipe)

1. Whisk the vinegar and mustard together in a small bowl.
2. Slowly whisk in the olive oil.
3. Add the salt, pepper and rosemary.
4. Toss all but 1 tablespoon of the dressing with the arugula.
5. Divide among 2 or 4 plates.
6. Arrange the smoked vegetables over the arugula and drizzle with the remaining dressing.
7. Serve immediately.

sherry vinegar, mustard, olive oil, salt, freshly ground pepper, fresh rosemary, arugula, autumn vegetables

Taken from cooking.nytimes.com/recipes/3812 (may not work)