Ingredients
2 tablespoons red wine vinegar1 tablespoon Dijon mustard1/2 teaspoon kosher salt1/4 teaspoon pepper1/3 cup extra virgin olive oil1 pound small tomatoes, quartered3/4 pound cherry tomatoes, halved3/4 pound fresh strawberries, hulled and sliced2 cans (15 ounces each) beets, drained and chopped
Preparation
Mix vinegar, mustard, salt and pepper; gradually whisk in oil until blended. Toss with tomatoes, strawberries and beets. Serve immediately.
