Arugula salad base with honey-dijon vinaigrette

Arugula is so peppery, so pairing it with this sweeter vinaigrette and with sweet toppings (like roasted beets, which taste like candy) mellows it out. Recipe from Once Upon a Chef.

Vinaigrette Recipe:

Ingredients:

2 tablespoons honey

1 1/2 tablespoons Dijon mustard

3 tablespoons red wine vinegar (best quality, such as Pompeian Gourmet)

1 1/2 tablespoons minced shallots

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

6 tablespoons vegetable or canola oil.

Directions:

In a small bow, whisk together the honey, Dijon mustard, red wine vinegar, shallots, salt and pepper. Whisking constantly, slowly add the oil in a steady stream. (Alternatively, add all your ingredients to a jar, cover with lid, and shake vigorously to blend.) Taste and adjust seasoning if necessary.

Recipes for two beet salads using this arugula-honey-dijon vinaigrette base are here and here.