Arugula Salad with Fresh Herbs and Goat Cheese with Red Wine Vinegar Dressing:
Arugula, known as a delicacy for high end restaurants is also a weed sometimes for us vegetable growers. Prone to early maturity and bolting, I have seen it invade the spaces in the cracks in flagstone patios. Because it comes in early, it is essential to harvest it as it matures in order to keep it under control.

Ingredients:

1. One bunch of arugula.

2. Herbs: take a small handful of clippings from any ripe herbs that you have. Right now we have a spring crop of cilantro, dill, and mint. All of these will work will with this salad. The important thing is lots of flavor in moderation.  Just wash them and cut them up small.
3. A handful of chopped walnuts
4. Handful of dried cherries or cranberries
5. one clove chopped garlic
6. one chunk chopped ginger. 6 oz. fresh goat cheese from your Farmer’s Market.
7. Olive oil, honey and balsamic vinegar for dressing.
8. Optional chopped avocado.
9. Cut, wash, spin and chop the arugula. Chop up any herbs that you can and toss them with the arugula in a big salad. Add the walnuts and cranberries and mix. Chop the garlic and ginger and mix in. Mix two parts balsamic vinegar and one part olive oil, (about 3 teaspoons of vinegar and 1.5 teaspoons of olive oil, with .5 tablespoons honey.) Mix hard with a fork and let sit. Chop up the goat cheese into small pieces. Mix and dress. Add optional avocado pieces if desired.