Tomato-and-Pineapple Salad with Garlic Chips

• 1 tablespoon soy sauce
• 4 ounces fresh pineapple, cut into 1/2-inch pieces (about 2/3 cup)
• 3 tablespoons canola oil
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• 1 scallion, white and tender green parts only, thinly sliced
• 1/2 tablespoon mirin
• 2 large tomatoes, cored and sliced 1/4 inch thick
• 1/4 small sweet onion, very thinly sliced
• 4 ounces baby arugula
• 1/4 cup Golden Garlic Chips

1. In a blender or mini food processor, combine the soy sauce with 2 tablespoons of the pineapple pieces and the canola oil, rice vinegar, sugar, sliced scallion and mirin and puree until smooth.
2. Arrange the tomato slices on one half of a large serving platter and scatter the thinly sliced sweet onion over the top of them.
3. Drizzle the vegetables with half of the pineapplesoy dressing.
4. In a large bowl, toss the baby arugula with the remaining pineapple pieces and pineapple-soy dressing.
5. Mound the arugula salad alongside the tomatoes and onions and garnish with the Golden Garlic Chips.

soy sauce, pineapple, canola oil, rice vinegar, sugar, scallion, mirin, tomatoes, sweet onion, baby arugula, golden garlic

Taken from www.foodandwine.com/recipes/tomato-and-pineapple-salad-with-garlic-chips (may not work)