1 tablespoon plus 2 tsp. red-wine vinegar
1 teaspoon balsamic vinegar
1 small garlic clove, minced
6 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper
2 bags arugula (5 or 6 oz. each)
1 tablespoon chopped fresh herbs such as chervil, tarragon, flat-leaf parsley, and chives
3 ounces parmesan cheese, shaved with a vegetable peeler
In a bowl, whisk together vinegars, garlic, and olive oil. Add salt and pepper to taste.
Put arugula in a large bowl and toss with herbs and dressing. Add parmesan, then toss one more time.
Note: Nutritional analysis is per serving.