Summer Trends 2007

Serves 8

½ cup pomegranate juice
2 tbsp sherry vinegar
1 shallot, sliced
2 tsp Dijon mustard
¼ cup each canola oil and olive oil
12 cups arugula, cleaned and trimmed
2 white or yellow peaches, pitted and sliced

In small heavy saucepan reduce pomegranate juice by half. Pour juice into bowl; let cool.

Add vinegar, shallot and mustard. Whisk in canola and olive oils. Season to taste with salt and pepper.

Arrange arugula leaves and peach slices on serving plate. Drizzle with dressing.