Arugula Relish (with Capers, Dijon Mustard, and Balsamic Vinegar)
yields about 3/4 cup
1/4 cup extra virgin olive oil
1 small clove garlic, crushed
1/4 tsp freshly cracked black pepper
2 tsp Dijon-style mustard
2 tsp balsamic vinegar
2 packed cups arugula leaves
2 TBSP drained capers
Add oil, crushed garlic, black pepper, mustard, and vinegar to a bowl. Whisk until emulsified. Set aside and let the garlic steep five (or so) minutes while you prepare the arugula.
Add arugula leaves to a food processor and pulse until broken into small pieces. Add capers and pulse to incorporate. Discard garlic clove from dressing. Add dressing to processor and process until well combined. Refrigerate until ready to use.