In a sure sign of spring, tubs of baby arugula have appeared in my grocer’s refrigerator case! (And probably at my farmers market too, should I get motivated enough to hoof it over there this Saturday.)
Another sure sign of spring is the return of the doves that canoodle shamelessly on my windowsill, presumably in a bid to make yet more doves.
|Get a room, you two.|
Now, back to arugula: my favorite way to enjoy those tender, buttery greens is to toss them with my sister-in-law Lauren’s white wine and Dijon mustard vinaigrette. (Life Changing Dressing, as she calls it; an apt name—it’s really good).You can find the recipe on her blog, I Love You, Now Eat This.
A half-batch of her vinaigrette is more than sufficient for four large salads. Just measure the dressing ingredients into a jam jar, pop a lid on it, and shake. (Or you could whisk the ingredients together with a fork, but that’s hardly as dramatic.) Presto! Ridiculously tasty dressing in two minutes flat. Toss with baby arugula and grape tomatoes for a salad even fresher than the doves outside my window!