Arugula Salad


1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced
2 1/2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
5 ounces baby arugula
1 cup grape tomatoes, halved
1 Hass avocado—peeled, pitted and cut into 1/2-inch dic


In a large bowl, whisk the lemon juice with the vinegar, mustard and garlic.

Gradually whisk in the olive oil and season with salt and pepper.

Add the arugula, tomatoes and avocado, toss gently to coat and serve.