Baby Arugula With Tomatoes And Goat Cheese

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Coastal Living


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1/4 cup sherry vinegar

1/4 cup walnut or olive oil

1/4 teaspoon Dijon mustard

1 shallot, minced

3 tablespoons olive oil, divided

1 large egg, lightly beaten

1 teaspoon water

1/4 cup toasted walnuts, finely chopped

2 tablespoons fine, dry breadcrumbs

1 11-ounce package goat cheese

4 Rosso Bruno tomatoes, sliced or cut into wedges

3 cups baby arugula

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