Can be prepared in 45 minutes or less.

　　

Ingredients

Makes 6 Servings

　　

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

　　

Make vinaigrette:

Step 1

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.

　　

Step 2

Trim arugula and tear leaves in half. In a bowl toss together arugula, tomatoes, and carrot.

　　

Step 3

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