Tomato, Arugula and Blue Cheese Salad

Ingredients:

6 Tbsp EVOO
3 Tbsp Sherry wine vinegar
3 Tbsp minced shallots
10 cups (loosely packed) fresh arugula (about 6 oz)
3 large tomatoes, cut into wedges
1 (1-pint) basket cherry tomatoes, halved
1 (½ pint) basket yellow pear tomatoes, halved
1 cup crumbled blue cheese (about 4 oz)

Preparation:

Whisk oil, vinegar and shallots in small bowl to blend. Season dressing to taste with salt and pepper. Place arugula in large bowl. Toss with some dressing. Arrange on platter. Top with tomato wedges, cherry tomatoes and yellow pear tomatoes. Drizzle remaining dressing over. Sprinkle with blue cheese.