Roasted Shallot, Tomato and Arugula Salad

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.

In a small bowl, whisk together balsamic vinegar and mustard. Gradually add remaining olive oil, whisking until creamy. Season dressing with salt and pepper.

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.