Arugula Salad with Garlic Balsamic Vinaigrette

1. 1

   Mince garlic and mash to a paste with salt.

2. 2

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

3. 3

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

4. 4

   Bring vinaigrette to room temperature and whisk well before using.

5. 5

   Trim arugula and tear leaves in half.

6. 6

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

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.