Here is a simple salad with a complexity of favors that belies its ease to make.  It includes spicy arugula, subtly sweet and earthy beets, rich walnuts, and tangy Gorgonzola.  I love that it has such an interesting interplay of ingredients that just like being together.

Beet, Arugula, and Gorgonzola salad
(serves 2)

1 quart baby arugula
1 medium red beet
1/4 cup gorgonzola, crumbled
1/4 cup walnuts, lightly toasted
3 TB olive oil
1 TB sherry vinegar
sea salt and fresh ground black pepper

Prep the beet by peeling, then chopping into bite size pieces.  Simmer with a little water until tender – about 10 minutes.  Cool.

Assemble the salad by lightly dressing the arugula with olive oil and vinegar.  Then scatter with beets, Gorgonzola and walnuts.  Sprinkle with salt and pepper to taste and enjoy!