This tasty salad is a hybrid of this recipe (arugula salad with lemon parmesan dressing”) and this one (arugula salad with manchego, apples and caramelized walnuts), both from epicurious.com. We did it this way so that it would work with the ingredients we had on hand. It worked well!
Details: For the salad, we used arugula (and a little boston lettuce mixed in, to stretch it), thinly sliced apples (I think green would have been better than red/yellow), yellow bell pepper, roma tomatoes (“on the vine” or heirloom would be better but at least the roma tomatoes were extra ripe), asiago cheese shavings (we didn’t have manchego), raw walnuts (for reasons of health, laziness, and thinking the salad was sweet enough already, we did not caramelize them). For the dressing, we used: EVOO + lemon juice + sugar + parmesan + the usual sea salt & black pepper.
The idea was to have something sweet(ish) to balance out the bitterness of the arugula, so I declined to include things like onions (even though one of the recipes calls for shallots) or mushrooms, even though we had some. The yellow pepper was a perfect addition! It was tasty and visually appealing, too, since a lot of the things were light-colored.