Arugula with Chili Vinaigrette

Chef Jenn Magrey
Four Root Farm arugula

1 bag Arugula from Four Root Farm (any green works great!)


1/2 cup Apple cider vinegar
Juice 1 lime
1 clove Garlic minced fine
1 teaspoon grainy mustard
1 teaspoon honey
1 teaspoon chili powder
1 teaspoon smoked paprika
Pinch cayenne
1/2 cup olive oil
1/2 cup neutral oil such as canola, grape seed or safflower
1 teaspoon salt
1/2 teaspoon black pepper

Either by hand or using a mini processor mix everything well. Taste and add more salt if needed. Whisk well to emulsify the vinaigrette.
Dress a little of the arugula with the desired amount of vinaigrette.

Add other veggies or top with grilled chicken or shrimp for a complete meal.