ARUGULA SAUCE FOR FISH AND POULTRY (sauce a la roquette pour poissons et volailles, 1-1-2 cups)

2 tablespoons best quality sherry wine vinegar

2 tablespoons imported Dijon mustard

2 cups loosely packed fresh arugula, stemmed (or a mix of greens and herbs)

½ cup extra virgin olive oil

2 teaspoons salt-cured capers, rinsed and drained

1. In the bowl of a food processor or blender, combine all of the ingredients and process until well blended. Transfer to a small bowl.

2. The sauce can be refrigerated in a sealed container for up to 2 days. To serve, bring to room temperature, stir, taste for seasoning and stir once again.

adapted from Patricia Wells, The Provence Cookbook