Spinach, young Choi, Tat Soi, Mizuna, Red Russian Kale are also good here. You could throw in some strawberries here, if you like, or any other salad fixin’.

1 T maple syrup, or to taste
1 t prepared mustard
1 T red wine or other vinegar
salt and pepper, to taste
3 – 4 T extra-virgin olive oil
8 c arugula, coarsely chopped
1/2 c crumbled blue cheese, optional (but tasty!)

1. In a small bowl or jar with a lid, combine the maple syrup, mustard, vinegar, salt, and pepper. Stir or shake to combine. Add olive and stir or shake. Taste and add more of any of the vinaigrette ingredients to your preference.

2. Either combine the arugula and blue cheese in a salad bowl and dress the leaves or put the arugula on individual plates, top with the cheese and then drizzle with the vinaigrette, or put the dressing in the bottom of the salad bowl, put in the arugula and cheese, and just before serving toss, or…