Photo by Andrew Cebulka

Serves 6 to 8

    For the dijon vinaigrette:
  • 1 tablespoon dijon mustard
  • ½ cup red wine vinegar
  • 1 tablespoon kosher salt
  • 1½ teaspoons white pepper
  • 1 cup olive oil
  • 1 cup canola oil
  • 1 tablespoon lemon juice
  • For the salad:
  • 3 cups arugula
  • 4 radishes shaved
  • 4 tomatoes sliced into wedges
  • 4 ounces goat cheese
  • 1 cup whole almonds
  • ½ cup dijon vinaigrette

Make the dressing:

  1. In a blender, combine mustard, vinegar, salt, and pepper and blend until smooth.
  2. Slowly add olive and canola oils while blender is running, followed by 1 tablespoon water.
  3. Once emulsified, add lemon juice and blend until combined.

Make the salad:

  1. Combine first five ingredients with dressing and toss to combine.

You can’t have a party in the South of France or the Lowcountry without a tomato salad. Store extra dijon vinaigrette in the fridge for up to a month.

  • Recipe by Nico Romo of NICO in Mount Pleasant, South Carolina

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