ARUGULA SALAD WITH GARLIC BALSAMIC VINAIGRETTE

Arugula Salad with Garlic Balsamic Vinaigrette image

Yield Makes 6 Servings

Number Of Ingredients 9

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For garlic balsamic vinaigrette
2 garlic cloves, or to taste
1/4 teaspoon salt
1 tablespoon minced shallot
2 tablespoons balsamic vinegar
1/4 cup extra-virgin olive oil
3 bunches arugula (about 1 pound total)
1 pint vine-ripened cherry tomatoes, halved
1 carrot, shredded

Steps:

Make vinaigrette:
Mince garlic and mash to a paste with salt. In a bowl whisk together garlic paste, 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.
Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.
Just before serving, drizzle vinaigrette over salad and toss with salt and pepper to taste.