Arugula Salad 1/2 cup extra virgin olive oil 1 minced shallot 2 vine-on tomatoes, chopped 1/4 cup red wine vinegar 1/4 cup Cabernet Sauvignon 4 cups Arugula 1 cup Adzuki Beans, soaked overnight 2 cups vegetable stock salt to taste Place adzuki beans in a bowl and cover with water, and leave to soak overnight. Drain. In a saucepan over medium heat, simmer beans with vegetable stock. When beans are tender (approximately 30 minutes) drain and set aside. PurŽe all ingredients until very smooth in a blender. Strain through a fine mesh strainer. Taste vinaigrette. If tomatoes are not fresh and sweet, vinaigrette may need to be sweetened with a pinch of sugar. Set aside. Wash and spin arugula leaves and transfer to a bowl. Season leaves with salt before dressing salad.