Arugula Salad with Garlic Balsamic Vinaigrette

Ingredients

• 2 garlic cloves
• 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

Instructions

1. Mince garlic and mash to a paste with salt.
2. In a bowl whisk together garlic paste, 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.
5. Trim arugula and tear leaves in half.
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.