Arugula Salad With Wine & Cheese Dressing - cooking recipe

Ingredients

Salad
4 cups washed and torn arugula
2/3 cup sliced baby portabella mushrooms
1/2 cup halved grape tomatoes
1/2 yellow bell pepper, sliced into 1/4-inch strips
1/2 cucumber, thinly sliced
pine nuts, garnish
1/2 cup dry white wine
1 cup mayonnaise
1/3 cup grated parmesan cheese
3 tablespoons honey
2 teaspoons Dijon mustard
1/4 teaspoon ground black pepper

Preparation

In a small saucepan, simmer wine over medium-high heat for 2 to 3 minutes, or until reduced to 1/4 cup; cool. In a small bowl, whisk together mayonnaise, cheese, wine reduction, honey, muster, and pepper until smooth. Cover and chill. Store in airtight container for up to 1 week.
In a small bow, combine arugula, mushrooms, tomatoes, bell pepper, and cucumber. Divide evenly between two salad plates. Drizzle with dressing just before serving. Garnish with toasted pine nuts, if desired.