6 medium shallots, peeled and quartered
1/2 cup olive oil, divided
1/4 cup balsamic vinegar
1 tablespoon Dijon-style mustard
4 medium tomatoes, quartered
1 cup arugula


1. Preheat oven to 400 degrees F. Place shallots in a baking dish and add 2 tablespoons of the olive oil, turning to coat. Bake until browned, about 20 minutes. Set aside to cool.
2. In a small bowl, whisk together balsamic vinegar and mustard. Gradually add remaining olive oil, whisking until creamy. Season dressing with salt and pepper.
3. In a medium salad bowl, combine roasted shallots, tomatoes, and arugula. Add dressing, turning to coat. Divide salad on 4 individual salad plates and serve at room temperature.

When quartering the shallots, make sure to leave the stem intact or the shallots will fall apart.

Roasted Shallot, Tomato and Arugula Salad
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