Ingredients

Prep time: 10 minutes

• 2 tbsp. extra virgin olive oil
• 1 1/2 tablespoon champagne vinegar
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon sugar
• 1/8 teaspoon salt
• Freshly ground pepper to taste
• 5 oz. arugula leaves, rinsed and patted dry (or one 5-oz.) package arugula)
• 1 cup small grape or cherry tomatoes, halved
• 1/2 cup coarsely chopped macadamia nuts

Directions

Whisk together the oil, vinegar, mustard, sugar, salt and pepper in a large salad bowl. Add arugula to bowl and toss well to coat evenly with dressing. Add tomatoes and macadamia nuts and toss again lightly. Serve immediately. Makes 4 to 6 servings.