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Photo showing arugula leaves.

What could be easier than tossing your fresh greens in some wonderful olive oil and Fleur de Sel Salt?

Check out Linda's wonderful Salad and Salad Dressing Recipes.

Arugula leaves, washed and trimmed (1 cup, loosely packed, per person)
Extra-virgin olive oil
Coarsely ground salt (Fleur de Sel)
Freshly ground black pepper
Asiago cheese, grated coarsely or slice with a potato peeler

In a large bowl, add arugula leaves and drizzle with olive oil to just lightly coat.

On individual salad plates, place the tossed arugula; season with salt and pepper. Top with Asiago cheese.

NOTE: The arugula can be washed and trimmed a week ahead of time. I put the cleaned leaves on paper towels, roll up and carefully but completely, wet the towels with cold water and place in a plastic bag and refrigerate until ready to serve, they keep very fresh this way.