My garden arugula is out of control. So I wanted to use as much of it as possible for a brunch today and this is what I came up with. It was fantastic. I didn't measure anything, so I can't give amounts, sorry.
Big platter deeply covered with torn arugula leaves. A lot of it. Top with a bunch of quartered strawberries - the best local strawberries you can find. Some chopped red onion, crumbled goat cheese and chopped toasted hazelnuts. For a dressing - hazelnut oil, white balsamic vinegar, a dash of Dijon, salt and pepper whisked together. Drizzle over salad. That's it. Raves ensued.