1 shallot; finely minced
1 teaspoon dijon mustard
2 teaspoons red wine vinegar
1/4 cup extra-virgin olive oil
1 teaspoon sugar
1 teaspoon honey
kosher salt
black pepper; freshly ground
6 cups arugula

1. Combine the shallot, mustard, vinegar, oil, sugar, honey and salt and pepper in a jar and shake to emulsify.

2. Toss arugula with vinaigrette, to taste.