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    Nutrition Info . . .

    NutrientsLipids, Cellulose

    Ingredients Jump to Instructions ↓

    1. 6 medium shallots, peeled and quartered

    2. 1/2 cup olive oil, divided

    3. 1/4 cup balsamic vinegar

    4. 1 tablespoon Dijon-style mustard

    5. 4 medium tomatoes, quartered

    6. 1 cup arugula

    Instructions Jump to Ingredients ↑

    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.


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