Arugula and Blistered Tomato Salad with Creamy Balsamic Dressing

0 Heat olive oil in a medium pan over medium-high heat. Add the tomatoes and let them sit in the pan for 1-2 minutes to start blistering.
1 Sprinkle with the salt and pepper and shake the pan back and forth to coat tomatoes. Continue to cook 3-5 minutes until skin starts to shrink and tomatoes are charred on all sides.
2 Reserve.
3 Add arugula to a large serving bowl.
4 Add white beans, shallot, and blistered tomatoes to the arugula.
5 Drizzle with the creamy balsamic dressing and finish with a large pinch of truffle salt, if using.
6 Serve.