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Knife-And-Fork Burgers With Provolone Dipping Sauce And Roasted Tomato Salad

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Ingredients

1 pint cherry or grape tomatoes

2 large shallots, sliced or chopped

3 tablespoons extra-virgin olive oil (EVOO

Salt and pepper

2 pounds lean ground beef sirloin

2/3 cup finely chopped flat-leaf parsley (a couple of generous handfuls)

2 cloves garlic, grated

2 tablespoons butter

2 tablespoons flour

1 1/2 cups milk

1 1/2 cups shredded provolone cheese

1 large bunch arugula

Juice of 1/2 lemon

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