With A Framboise Vinaigrette!
Prep Time: 15 minutes
Cooking Time: No cooking required
8 oz bag, baby Arugula, washed & dried
2 cups, strawberries, halved
2 cups Campari tomatoes, halved
1/2 cup A L’Olivier Framboise Vinegar
3/4 cup Extra Virgin Olive Oil
In to the salad bowl; add the Framboise pulp vinegar. Whisk olive oil in a steady stream until it becomes a thicker emulsion, salt and pepper to taste. Right before serving, toss and coat the Arugula, strawberries and tomatoes.