In a small bowl or jar, add 3 tbsp balsamic vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Whisk to combine.

While whisking continuously, slowly drizzle in 6 tbsp extra-virgin olive oil until the dressing is fully emulsified and slightly thickened. Alternatively, add all ingredients to a jar, secure the lid, and shake vigorously for 20–30 seconds.

Taste and adjust seasoning: add more salt, pepper, or a touch more honey if the dressing is too sharp. Set aside at room temperature for 5 minutes to allow flavors to meld.

Salad

Prepare Vegetables

If using jarred roasted red peppers, drain them well on paper towels and slice into 1/2-inch strips. Halve 1 cup grape tomatoes. Measure out 5 cups baby arugula and place in a large salad bowl.

Toss Salad

Drizzle about half of the prepared balsamic vinaigrette over the arugula (start with ~2–3 tbsp). Gently toss the arugula to coat, then add roasted red pepper strips and halved grape tomatoes. Toss again to combine, adding more vinaigrette as needed to lightly coat the leaves (you may not need all the dressing).

Finish and Serve

Scatter 1 cup shaved Parmesan over the tossed salad. Season with the reserved 1 tsp salt (if needed) and 1 tsp freshly ground black pepper, tasting to ensure balanced seasoning. If desired, finish with 1 tsp extra-virgin olive oil drizzled over the top for sheen. Serve immediately.