' Dunham Cellars - Salad of Baby Arugula

Salad of Baby Arugula

Salad of Baby Arugula

Mike Davis, 26Brix Chef
Harvest 2004


1 pound cleaned baby arugula
1 English cucumber, peeled, seeded and sliced
1/2 cup Zinfandel vinegar
2 garlic cloves
1 shallot peeled and diced
1-1/4 cups sunflower oil
1 tablespoon Dijon mustard
salt & freshly ground pepper


Add vinegar, garlic, shallot, and Dijon mustard to blender; blend until smooth. With the motor running, slowly drizzle the olive oil until the vinaigrette forms an emulsion. Season to taste with salt and pepper.

In a mixing bowl, mix the baby arugula with an appropriate amount of vinaigrette and toss well. Garnish with the sliced English cucumbers. Add any additional toppings just before serving. Additional toppings may include: red onion, pine nuts, dried cranberries, raisins.

Makes 4-6 servings