Cherry Tomato Brown Rice Salad

2 cups cooked brown rice
1 pint cherry or grape tomatoes, cut in half
1 Tbsp balsamic vinegar
1/4 cup lemon juice
1 tsp honey
1 shallot, minced
1/2 cup light olive oil
1/2 tsp sea or kosher salt
1/4 tsp fresh black pepper

In large bowl, toss together, gently, the rice and tomatoes.
In separate bowl, whisk together the balsamic vinegar, lemon juice, honey, and shallot, until combined.
While whisking, slowly pour in olive oil, whisking steadily until dressing starts to thicken or emulsify.
Sprinkle in the salt and pepper, and mix until just combined.
Pour dressing over the rice and tomato mixture, tossing until well coated.
Put in sealed container and keep cool (may be refrigerated but doesn't have to be) until ready to eat.