Arugula Tomato Salad

This recipe will serve six as a dinner salad. One medium tomato will serve two.

INGREDIENTS
1   tablespoon good Balsamic vinegar
1   tablespoon olive oil
1   tablespoon Emile’s Port
1   tablespoon Dijon style mustard
6   ounces baby arugula
2   cups diced tomatoes or halved grape tomatoes
3   tablespoons sliced, toasted almonds

METHOD

In a small bowl, add  the Balsamic vinegar, oil, Port and mustard Mix well with a whisk. For each serving, place a handful of arugula on the plate, add diced or grape tomatoes to your liking, dress with the dressing., sprinkle with a few toasted almonds and serve. That simple, that good.

Based on a recipe from CookingLight magazine.