Arugula Salad

1 tablespoon white wine vinegar
1 teaspoon Dijon mustard
1/8 teaspoon dried thyme, crumbled
1/8 teaspoon salt
Pinch of freshly ground black pepper
2 tablespoons olive oil
1 pound arugula or watercress, coarse stems discarded (4 cups) Le Grand Chef used about 1/2 bag of 5-leaf lettuce. Or whatever. Some bag of mixed greens.
8 cherry or grape tomatoes, quartered
2 tablespoons shredded carrot

***

This is one quick salad. Honestly, shredding the carrot was the most time intensive portion of this dish.

You basically just make the dressing, then throw all the greens and tomatoes and carrots in an toss. Bam. Done.

I should note that I didn't quite have enough salad/arugula mix that it called for, so maybe the dressing was a little too much. And, as much as I love olives, I just found the olive oil a tad bit intense - (like your first game of Call of Duty: Black Ops. Man, I still get destroyed in that game) . Maybe some vegetable or canola oil next time?

The proof:

The grade: 7.0 out of 10.0.