Arugula and Vinaigrette

• 6 ounces arugula
• 1 1/2 teaspoons olive oil
• 1 1/2 teaspoons raspberry vinegar

1. Wash arugula, remove tough stems and dry.
2. In serving bowl, whisk oil and vinegar and stir in arugula, mixing well to coat.

arugula, olive oil, raspberry vinegar

Taken from cooking.nytimes.com/recipes/818 (may not work)