Ingredients

• 1 teaspoons Dijon mustard
• 1/8 cup red-wine vinegar
• 1/8 cup balsamic vinegar
• 3/4 cup olive oil
• 3 cups arugula, washed thoroughly and spun dry
• 1 1/2 cups vine-ripened red cherry tomatoes, halved
• 1 1/2 cups vine-ripened yellow cherry tomatoes, halved

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Instructions

1. In a blender or food processor blend together mustard, vinegars, and salt and pepper. With motor running, add oil in a very thin stream and blend until emulsified. Vinaigrette may be made 4 days ahead and chilled in a tightly sealed jar. Shake vinaigrette well before serving. Arrange arugula, and tomatoes decoratively on a platter and serve with vinaigrette.