Arugula Cherry Tomato Salad with Balsamic Shallot Vinaigrette

1. 1

   For the vinaigrette:

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   In a bowl whisk together minced garlic, shallot, and vinegar and add oil in a stream, whisking until emulsified.

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   Vinaigrette may be made 2 days ahead and chilled, covered.

4. 4

   Bring vinaigrette to room temperature and whisk well before using, season with salt and pepper.

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   For the salad:

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   In a bowl toss together arugula, tomatoes, and carrot.

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   Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.