Arugula salad with melted tomatoes, fresh mozzarella, and lemon dressing
- First, make the "melted" tomatoes. Halve cherry or grape tomatoes and arrange on a baking sheet. Drizzle with olive oil and sprinkle with salt and fresh pepper. Place under the broiler for 10-15 minutes, until tomatoes have shrunk and the surfaces appear to sizzle. Leave to cool. (This roasting technique really brings out the sweetness in tomatoes--try adding them to pasta.)
- In the meantime, toast a small handful of pine nuts in a dry skillet. Watch carefully and stir occasionally so they turn golden, but do not brown. Leave to cool.
- To make the dressing, whisk together 1 tablespoon Dijon mustard with 1 teaspoon honey. Slowly pour in three tablespoons olive oil, whisking quickly (combining in this order will help the dressing stay together). Just before serving, squeeze in half a lemon and a little lemon zest if desired and whisk. Season with salt and fresh ground pepper. You can add crushed garlic if you like more kick.
- Combine baby arugula with tomatoes, pine nuts, and roughly chopped fresh mozzarella. Sometimes, I add sliced apples (dipped in ice water with a squeeze of lemon to prevent browning), or steamed asparagus, but neither are necessary. Stir in dressing, sprinkle on a few extra pine nuts, and serve.