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Ingredients:
15 shallots, peeled, if possible small (like seed ones, easily available where seeds are sold)
15 cherry tomatoes
70 g chopped walnuts
200 g mixed salad (rocket, spinach)
Extra virgin olive oil
Salt
Pepper
Aceto Balsamico di Modena IGP NeroModena - Tasto
Mustard
Heat the oven to 180°. On a baking tray with baking paper, arrange the shallots. Drizzle with the vinegar, oil and salt, making sure the shallots are well coated with it, and bake for 30 minutes, turning them often in the seasoning.
Halfway through cooking, add the tomatoes and cook for a further 15 minutes, then leave to cool. Toast the walnuts in a frying pan. Prepare the dressing with 1 teaspoon mustard, 1 tablespoon of Aceto Balsamico di Modena IGP NeroModena - Tasto, 2 tablespoons extra virgin olive oil, salt and beat with a fork. Dress the salad with the resulting dressing and garnish with the shallots, cherry tomatoes and walnuts.