Beet and Arugula Salad With Berries

• 1 tablespoon plus 2 teaspoons sherry vinegar
• 1 teaspoon balsamic vinegar
• Salt to taste
• 1/2 teaspoon Dijon mustard
• 4 tablespoons extra- virgin olive oil
• 1 tablespoon walnut oil
• 3 medium-size beets, roasted
• 1 bunch or 6-ounce bag arugula, preferably wild arugula (about 6 cups)
• 23 cup blueberries, blackberries or a combination
• 3 tablespoons broken walnuts
• 1-2 tablespoons chopped fresh tarragon

1. Whisk together vinegars, salt, Dijon mustard, olive oil and walnut oil.
2. Peel beets and slice in half-moons or wedges.
3. Place in a salad bowl and toss with 2 tablespoons of the dressing.
4. Add remaining salad ingredients and remaining dressing, toss well and serve.

sherry vinegar, balsamic vinegar, salt, mustard, extra virgin olive oil, walnut oil, beets, arugula, blueberries, walnuts, tarragon

Taken from cooking.nytimes.com/recipes/1016380 (may not work)