Arugula Cherry Tomato Salad with Balsamic Shallot Vinaigrette

• 1 each shallots minced
• 1 clove garlic minced, or to taste
• 3 1/2 tablespoons olive oil, extra-virgin
• 2 tablespoons balsamic vinegar
• 1 x salt and black pepper freshly ground pepper, to taste
• 1 pound arugula (roquette) rinsed and drain well
• 1 cup cherry tomatoes halved
• 1 cup carrots shredded

1. For the vinaigrette:
2. In a bowl whisk together minced garlic, shallot, and vinegar and add oil in a stream, whisking until emulsified.
3. Vinaigrette may be made 2 days ahead and chilled, covered.
4. Bring vinaigrette to room temperature and whisk well before using, season with salt and pepper.
5. For the salad:
6. In a bowl toss together arugula, tomatoes, and carrot.
7. Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste if desired.

shallots, garlic, olive oil, balsamic vinegar, salt, arugula, tomatoes, carrots

Taken from recipeland.com/recipe/v/arugula-cherry-tomato-salad-bal-50440 (may not work)