Ingredients

• 4 large heirloom tomatoes, halved
• 1/4 cup olive oil
• 6 cups fresh arugula
• 3 cups yellow and green wax beans, blanched and cut into 1/2-inch pieces
• 3 cups fresh corn, shaved from the cob
• 3 cups diced red bell peppers
• 3 cups cherry tomatoes, halved
• 2 cups cooked shrimp
• 2 tbsp champagne vinegar
• 1 tbsp finely diced shallot
• 1 tsp fresh parsley, chopped

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Instructions

1. Heat oven to 350°F. Place tomatoes on a cookie sheet and brush lightly with oil. Roast 20 minutes, then puree in a blender and strain. Cool puree. Combine next 6 ingredients in a chilled bowl and toss. Add vinegar to tomato puree and whisk in remaining oil, shallot and parsley. Drip 1/2 cup vinaigrette on the inside rim of bowl, then toss salad again. Sprinkle with salt and pepper.