Beet Salad
Servings
1serving
Servings
1serving
Ingredients
Salad:
Whole Grain Mustard Vinaigrette:
Instructions
Whole Grain Mustard Vinaigrette:
  1. Combine all vinaigrette ingredients except the soy oil. Slowly whisk the soy oil into the mixture to emulsify.
To Plate Salad:
  1. Toss arugula with vinaigrette and place on serving plate. Top with remaining ingredients.
Recipe Notes

This recipe is from the Pickle Jar Kitchen at 170 Main Street in Falmouth and also appeared in the 2014 Summer issue of Cape Cod HOME.