This recipe does not really need any measuring. I put amounts down here to give you and idea, but once you make it, you'll get the idea that you just add some fun ingredients as desired.
Wash and spin-dry a medium-large bag of arugula (sometimes it’s packaged in a clamshell). Put in a large salad bowl. Add 1 thinly sliced Anjou Pear, 1 thinly sliced Jazz Apple, ½ cup blue cheese or goat cheese crumbles, 1/2 cup sunflower seeds (roasted, no salt), 1 carrot thickly grated, and ½ cup dried cranberries.
Toss with a light champagne vinaigrette (below)
Note:Do not peel the pear or apple.
2T. champagne vinegar (use a nice quality)
6T. extra virgin olive oil
1t. Dijon mustard
¼ tsp sea salt
1 tsp agave nectar
1/8 tsp freshly ground pepper
Combine all ingredients with a whisk until creamy and emulsified.