Arugula Cherry Tomato Salad with Balsamic Shallot Vinaigrette

Directions

For the vinaigrette:

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

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

Bring vinaigrette to room temperature and whisk well before using, season with salt and pepper.

For the salad:

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

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