Marinated Cauliflower, Olive, and Arugula Salad

• 1/2 cup plus 2 tablespoons red wine vinegarvinegar
• 6 tablespoons Dijon mustarddijon-mustard
• 1 cup canola oilcanola-oil
• 1 large head of cauliflower, cut into 1-inch florets (about 6 cups)cauliflower
• 2 cups Kalamata olives, pitted, halvedkalamata-olives
• 1 1/2 cups chopped celerycelery
• 1 bunch green onions, choppedscallion
• 1/4 cup chopped fresh Italian parsleyparsley
• 16 cups arugula (about 10 ounces)arugula

1. 01Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
2. 02Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.

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