Prep Time: 10 minutes

Cook Time: 0 minutes

Serves: 4-6

Dressing:

1/4 C. olive oil

1 T.  honey

2 T.  Dijon mustard

1 T.  lemon juice

2 T.  red wine, cider or balsamic vinegar

2 garlic cloves – minced

Salt and pepper, to taste

Salad

1 pkg. baby Arugula

2 (16 oz. or so) canned beets, well drained, chopped in bite size pieces

1 small red onion, halved and sliced thinly

1 (15 oz or so) can chickpeas or any bean your little heart desires, drained

1/2 C. more or less feta, goat or blue cheese, crumbled

1/2 C. more or less praline or candied walnuts or pecans chopped

Chopped basil or parsley, for garnish

What to do:

In a bowl or jar whisk or shake together the dressing ingredients, season with salt and pepper, to taste. Set aside.

Place Arugula leaves on a platter or in serving bowl; top with beets then sprinkle with onions, beans, cheese, nuts, and garnish with herbs. Serve dressing on the side.