Arugula with Oven Roasted Tomatoes

By LeeBoruchow

Ingredients

• 1 lb arugula, trimmed, washed and spun dry
• 1/4 cup Lemon Vinaigrette
• Maldon or other flaky sea salt and coarsely ground black pepper
• 1 pint cherry or grape tomatoes
• 1 tbsp extra-virgin olive oil

Preparation

Step 1

Preheat the oven to 250 degrees F. Line a heavy baking sheet with parchment paper or foil.

Toss the tomatoes with oil and salt in a bowl. Spread the tomatoes out on the baking sheet and bake, stirring and turning the tomatoes occasionally, until they are lightly browned in spots and shriveled, about 4 hours.

Toss the arugula with just enough vinaigrette to coat in a large bowl. Season with salt and pepper.
Transfer to a serving bowl or platter, garnish with the tomatoes, and serve.