Arugula Salad

Courtesy of Chef Matthew Chaplin of Florence’s

 Arugula Salad
3 cups arugula
4 strawberries, sliced thin
1/4 cup goat cheese
8 baby heirloom tomatoes
1/4 cup toasted pecans
Rosé vinaigrette (below)

Rosé Vinaigrette
1 oz. Dijon mustard
2 oz. honey
1 cup red wine vinegar
1/2 teaspoon salt
1/2 teaspoon white pepper
1 cup of your favorite Rosé
4 cups of canola oil

Blend all ingredients together (except for the oil) in a blender or food processor. Then slowly add oil when blender is running to emulsify dressing.