Arugula Salad with Roasted Garlic Honey Vinaigrette

Arugula Salad with Roasted Garlic Honey Vinaigrette
Makes 3-4 servings

Read the original post here.

Ingredients
5 ounces baby arugula
½ pint cherry tomatoes, halved
6 cloves garlic, pan-roasted (see above)
½ tbsp honey
1 tbsp white vinegar
½ tbsp Dijon mustard
¼ cup olive oil
¼ tsp salt (to taste)

Combine all ingredients in a food processor and blend until smooth. Toss together with the arugula and tomatoes. Serve atop a healthy slice of frittata or beside pretty much any main course.