Ingredients

The following ingredients have 4 Servings
  • 5 cups arugula (10 oz. pre-washed pkg.)
  • 1 pint cherry or grape tomatoes
  • 1/2 loaf French or Italian bread
  • 2 tablespoons shaved Parmesan cheese (for garnish, `)
  • 2 tablespoons red wine vinegar
  • 1 tablespoon whole grain mustard
  • 1 clove garlic (minced)
  • 4 tablespoons extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instruction

  • Soak 8 bamboo skewers in water for at least 30 minutes. Preheat grill to medium heat.
  • In a small bowl, whisk together the vinegar, mustard and garlic. Add the olive oil and whisk briskly until emulsified. Add salt and pepper and whisk once more; set aside.
  • Slice the loaf into 1-inch slices and then into cubes that are slightly larger than the tomatoes. Alternately add the bread cubes and tomatoes to the skewers and place on a platter. Brush the skewers with the vinaigrette (using about 2 tablespoons).
  • Grill the skewers over direct heat for about 5 minutes, turning frequently until the bread is toasted. Remove from heat.
  • Toss the arugula with the remaining vinaigrette. For each serving, place two skewers on top of the greens and garnish with shaved Parmesan cheese and more freshly ground black pepper, if desired.