Arugula Salad with Raspberry-Pesto Vinaigrette

Ingredients:

• 1    cup freshly chopped tomatoes
• 1    cup canned artichoke hearts, quartered
• 5    cups arugula, washed and spun dry
• 3    tablespoons Blossom Raspberry Vinegar
• 2    tablespoons basil pesto (homemade or store-bought)

Directions:

• Arrange tomatoes and artichoke hearts on a bed of arugula.
• In small container, whisk together vinegar and pesto.
• Drizzle over arugula and serve immediately.  Serves 3–4.
• Store any remaining vinaigrette in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving.