Arugula Salad with Tomatoes and Zucchini
For the vinaigrette: Whisk together the raspberry vinegar, honey and mustard. Season with salt and pepper. Drain the dried tomatoes, reserving 1 tablespoon oil, and stir the oil into the vinaigrette.
Cut the fresh and dried tomatoes into cubes. Trim the zucchini and cut into thin matchsticks. Carefully remove the stamen from the blossoms. Rinse the arugula and spin dry.
Toss the arugula, tomatoes, zucchini and zucchini blossoms with the vinaigrette. Serve immediately with hazelnut bread, if desired.
Prepared salad ingredients with vinaigrette, mix and serve immediately. Serve with hearty hazelnut bread.