Yield: 4 servings
* 1 shallot, finely minced
* 1 teaspoon Dijon mustard
* 2 teaspoons red wine vinegar
* 1/4 cup extra-virgin olive oil
* 1 teaspoon sugar
* 1 teaspoon honey
* Kosher salt and freshly ground black pepper
* 6 cups arugula
Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and
pepper in a jar and shake to emulsify.
Toss arugula with vinaigrette, to taste.