Shaved Winter Salad with Roasted Tomato and Shallot Vinaigrette Recipe

Ingredients

• 2 cups baby arugula, rinsed and dried
• ½ head red cabbage, rinsed
• 1 medium zucchini, washed
• 1 medium fennel bulb, tops removed
• 1 medium carrot, peeled
• 4 ounces prosciutto, thinly sliced
• Parmesan cheese
• For the Vinaigrette:
• 2 plum tomatoes, halved
• 2 medium shallots, quartered lengthwise
• 1 Tablespoon Dijon mustard
• 2 Tablespoons freshly squeezed lemon juice
• 2 Tablespoon red wine vinegar
• ¼ cup extra virgin olive oil
• ¼ cup canola oil
• generous pinch of kosher salt and pepper
View Full Recipe at Sauce and Sensibility