Shrimp & Vegetable Salad W/roast-tomato Vinaigrette

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 4 large heirloom tomatoes (halved)
• 1/4 cup olive oil
• 6 cups fresh arugula
• 3 cups yellow & green wax beans (blanched & cut into 1/2-inch pieces)
• 3 cups fresh corn (shaved from the cob)
• 3 cups cherry tomatoes (halved)
• 2 cups cooked shrimp
• 2 tablespoons champagne vinegar
• 1 tablespoon shallot (finely diced)
• 1 teaspoon fresh parsley (chopped)

Recipe

• 1 heat oven to 350 degrees.
• 2 place tomatoes on a cookie sheet & brush lightly w/oil; roast 20 min & puree in a blender & strain. cool puree.
• 3 combine next 6 ingredients in a chilled bowl & toss.
• 4 add vinegar to tomato puree & whisk in remaining oil, shallot & parsley. drip 1/2 c vinaigrette on the inside rim of bowl, then toss salad again. sprinkle w/salt & pepper.