Health and elegance need not take a back seat to the hustle and bustle of the season. This quick and easy recipe is sure to impress this holiday season.
4 cups loosely packed and washed arugula
16 large chilled, peeled and deveined shrimp
2 medium tomatoes, washed and quartered
1/4 C Champagne Vinegar
2 tbsp Dijon Mustard
1 tsp dried Oregano
1 clove garlic minced
1/2 C Olive Oil
2 tsbp fresh squeezed lemon juice (wash before slicing)
Kosher Salt and pepper to taste
In glass serving bowl place arugula, tomatoes and top with shrimp.
Whisk vinegar, mustard, oregano, garlic, salt and pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly, beat lemon juice into mixture. Lightly drizzle vinaigrette over salad mixture.
TIP: An immersion blender makes light work of mixing the vinaigrette.