Categories: Salads 
      Yield: 12 servings 
  
      3 bn Arugula 
           - (3 bn = approx. 1 Cup) 
    3/4 c  Olive oil 
      3 tb Red wine vinegar 
  1 1/2 ts Dijon mustard 
     12    Ripe tomatoes; cut in wedges 
           -=OR=- 
     36    -Cherry tomatoes, halved 
           Salt 
           Freshly ground pepper 
  
  WASH AND DRY the arugula, remove the tough stems and arrange on the outside 
  of a platter. Whisk together the olive oil, vinegar and mustard. Add salt 
  and pepper to taste. Toss the tomatoes gently in the salad dressing. Strain 
  and place the tomatoes in the center of the arugula. Drizzle the strained 
  dressing over the arugula. 
   
  NATHALIE DUPREE 
   
  PRODIGY GUEST CHEFS COOKBOOK