Recipe adapted from Food & Drink Magazine – Spring 2015
Serves 4
Ingredients:
- ¼ cup any plain Olive-Me & Co.’s Extra Virgin Olive Oil
- ¼ cup Olive-Me & Co.’s Lambrusco Wine Vinegar
- 2 tsp mustard
- 2 cups grape tomatoes
- 1 cup thinly sliced red onion
- ¼ cup chopped, pitted, dry-cured black olives
- 2 cloves garlic, minced
- 4 cups packed arugula
- salt and freshly ground pepper
- 6 cups torn romaine lettuce hearts
Directions:
- Whisk together 2 Tbs Olive-Me & Co EVOO, the vinegar and mustard in a small bowl; set aside.
- Heat remaining 2 Tbs Olive-Me & Co EVOO in a large skillet over medium-high heat. Add tomatoes, onion and olives and sauté for about 3 minutes or until softened. Add garlic and sauté for 1 minute or until fragrant but not browned.
- Pour in vinegar mixture, then add arugula. Stir just until arugula is wilted, for about 1 minute. Remove from heat and season to taste with salt and pepper.
- Divide romaine lettuce equally between individual salad plates, then top with warm tomato mixture.
