- 1 shallot, finely minced
- 1 teaspoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1/4 cup extra-virgin olive oil
- 1 teaspoon sugar
- 1 teaspoon honey
- Kosher salt and freshly ground black pepper
- 6 cups arugula
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.
Yield: 4 servings
Recipe courtesy Tyler Florence, via Food Network