Arugula Salad with Pickled Red Onions and Champagne Vinaigrette Recipe | Valerie Bertinelli | Food N

Ingredients

• 1/2 cup distilled white vinegar
• 2 tablespoons sugar
• Kosher salt
• 1 medium red onion, thinly sliced
• 5 ounces arugula
• 1 cup cherry tomatoes, halved
• 1/2 cup extra-virgin olive oil
• 3 tablespoons Champagne vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Kosher salt and freshly ground black pepper