Recipe for Tomato, Arugula, and Ricotta Salata Salad

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Yield:

Ingredients:

Amount	Ingredient
	FOR THE DRESSING ----------------
1 x	garlic clove minced and mashed to a paste with 1/4 teaspoon salt
1 tbl	balsamic vinegar
1 tbl	red-wine vinegar
1/4 cup	plus 2 tablespoons olive oil
3 bn	arugula coarse stems discarded and the leaves washed well and spun dry
6 sm	tomatoes (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices
1/4 lb	ricotta salata (available at specialty foods shops) or Feta, crumbled (about 1 cup)

Instructions:

Instructions: Make the dressing: In a blender blend together the garlic paste, the vinegars, and salt and pepper to taste, with the motor running add the oil

in a stream, and blend the dressing until it is emulsified.

Divide the arugula among 6 salad plates and arrange one sixth of the tomato slices on each plate. Divide the ricotta salata and the oregano among the plates. Drizzle each salad with about 1 1/2 tablespoons of the dressing.

Serves 6.

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