This is also a good spread for bread. A mixture of herbs such as mint, tarragon, parsley or chives mixed with lettuce or other soft greens can be used in place of arugula.
2 T sherry wine vinegar (or balsamic vinegar)
2 T Dijon mustard
2 c loosely packed fresh arugula, washed and dried
1/2 c extra virgin olive oil
2 T capers, rinsed and drained
salt to taste
1. In the bowl of a food processor or blender, combine all the ingredients and process until well blended. Transfer to a small bowl. Taste for seasoning. Serve at once.
2. This can be refrigerated for up to 2 days. Bring to room temperature and stir once again before serving.