Shrimp and Vegetable Salad with Roasted-Tomato Vinaigrette

Ingredients

• 3 large heirloom tomatoes
• ¼ cup olive oil
• 4 cups fresh arugula
• 2 ¼ cups yellow and green wax beans
• 2 ¼ cups fresh corn
• 2 ¼ cups red bell pepper
• 2 ¼ cups cherry tomatoes
• + 3 more ingredients
• • 1 pound small cooked shrimp
  • 1 tablespoon Champagne vinegar
  • 1 ½ teaspoons shallot

Heat oven to 350°F. Place tomatoes on a baking sheet with sides; brush lightly with oil. Roast 20 minutes; purée in a blender; strain. Refrigerate puree until cool, about 30 minutes. Combine next 6 ingredients in a bowl; toss. Add vinegar to purée; whisk in remaining oil and shallot. Pour 1/2 cup...

View full recipe at Epicurious