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Summer Salad


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

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.


  1. Make the dressing: In a blender, combine mustard, vinegar, salt, and pepper and blend until smooth. Slowly add olive and canola oils while blender is running, followed by 1 tablespoon water. Once emulsified, add lemon juice and blend until combined.
  2. Make the salad: Combine first five ingredients with dressing and toss to combine.
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