Asparagus, Artichoke, and Mushroom Saute with Tarragon Vinaigrette

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Vegetable Saute: 

2 tablespoons olive oil

1 large shallot, sliced

1 clove garlic, minced

8 ounces mushrooms, sliced

1 bunch asparagus (1 pound), sliced into 3-inch pieces

1 (8-ounce) package frozen artichoke hearts, thawed

1/2 pint teardrop tomatoes, halved

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Tarragon Vinaigrette:

6 tablespoons extra-virgin olive oil

3 tablespoons white wine vinegar

2 tablespoons chopped fresh tarragon leaves

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper