Roasted Shallots, Tomatoes and Arugula Salad | Florida Tomato Committee
Roasted shallots, ripe Florida tomatoes, and arugula in a flavorful balsamic dressing—serve as an entrée or first course.
Ingredients
- 6 medium shallots, peeled, cut into fourths
- ½ cup olive oil
- 1 cup balsamic vinegar
- 1 T. Dijon mustard
- Salt
- 4 medium firm, ripe, Florida tomatoes, cut into fourths
- 1 cup arugula leaves, washed and dried
- Peppercorn mix, freshly ground
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