Heirloom Tomato Salad

Recipe Ingredients

1 teaspoon	5ml	Dijon mustard
3 tablespoons	45ml	Sherry vinegar
1 tablespoon	15ml	Shallot - minced (small)
1 tablespoon	15ml	Minced chives
3 tablespoons	45ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3 lbs	1362g / 48oz	Heirloom tomatoes (mixed colors) - cut big chunks
3 cups	711ml	Arugula - loosely packed
1/2 teaspoon	2.5ml	Fleur de sel - see * Note
		Freshly-cracked black pepper - to taste

Recipe Instructions

* Note: Fleur de sel, a sea salt, is sold at specialty markets and well-stocked supermarkets.

Whisk together the mustard, vinegar, shallot and chives. Whisk in the olive oil until the vinaigrette is slightly thickened, about 1 minute. Season to taste with salt and pepper. Set aside.

Place the tomatoes and arugula in a large bowl and toss with the vinaigrette. Lightly sprinkle with the fleur de sel and pepper to taste. The tomatoes will release their juices right after tossing; serve this with crusty bread to soak up the juices.

This recipe yields 6 servings.

Each serving: 110 calories; 276 mg sodium; 0 cholesterol; 8 grams fat; 1 gram saturated fat; 11 grams carbohydrates; 2 grams protein; 2.56 grams fiber.

Source:
The Los Angeles Times, 08-14-2002

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