Arugula Salad

Arugula belongs to mustard greens family and is very pungent when compared to normal lettuce.So I have paired it with strawberries,cape gooseberries which are perfectly complemented with each other.All the flavors like the pungency from arugula is well balanced with the sweetness and tartness of strawberries,gooseberries and balsamic-honey vinaigrette.A liberal dose of EVOO and dijon mustard have added their own flavors to the salad.

Ingredients:
2 cups Arugula leaves(roquette lettuce)
6-8 strawberries,sliced
10-12 cape gooseberries,halved
1/2 zucchini,quartered and thinly sliced
1 medium cucumber,peeled,quartered and thinly sliced
a handful of black olives,chopped
1/4 cup of toasted walnuts

for dressing:
1/4 cup extra virgin olive oil(EVOO)
1 tsp balsamic vinegar
1/4 tsp lemon juice
1 tsp dijon mustard
1 garlic pod,grated
2 tsp honey
3/4 tsp coarsely ground pepper
salt to taste

Method:
Clean the greens,vegetables and fruits and chop them as mentioned or according to your choice.No need to chop the arugula leaves,just trim them,wash and drain them to remove the extra water.Arrange the leaves in a wide serving plate and drop in the rest of the sliced vegetables,fruits,nuts and nuts.
In a small bowl,mix all the ingredients required for dressing and whisk in until everything blends well.Chill the dressing until its usage atleast for half an hour.During serving pour the dressing over the bed of salad or mix in the dressing with the salad and serve.It tastes best when eaten fresh.
Serve it with bread,soup or pasta or as a meal itself.

Note:
You can use colored bell peppers or cherry tomatoes in the salad.