Shrimp & Vegetable Salad W/Roast-Tomato Vinaigrette

Ingredients

• 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)

Directions

1. 1

   Heat oven to 350 degrees.

2. 2

   Place tomatoes on a cookie sheet & brush lightly w/oil; roast 20 min & puree in a blender & strain. Cool puree.

3. 3

   Combine next 6 ingredients in a chilled bowl & toss.

4. 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.