So maybe I happen to like (some) healthy food

I have always had a sweet tooth. I mean, when I was young, it got to the point where my mother had to hide the sugar from me because I thought that two tablespoons full should be added to any cereal (you know, like Honey Comb and stuff). That being said, I have always loved fruit. It really is nature's candy... and I have always found it to be quite tasty.

I cannot, however, claim the same thing about vegetables.

I used to live in fear of the broccoli and cauliflower medley that would frequent our table, dousing them with the cheese sauce that would inevitably come with them. I used to cower at the site of peas. It's ridiculous, really. And though I have gotten better as I have gotten older, I still loathe the first two. And seriously, why would you eat vegetables when you can have fruit? (You know, besides that whole "it's good for you" stuff?)

But why not have both? Why not enjoy both? I have found a way to do just that. Enter, arugula.

I will admit that I have always loved salad greens. (Which, in my mind, DOES NOT include iceberg lettuce... please at least branch out for some romaine, I implore you.) The typical "spring mix" that you find in the store, and even plain baby spinach have always been favorites... but it's nothing compared to the love I have for arugula. It is, by far, my most favoritest vegetable ever. I love the peppery taste and the texture (there's not the potential for limpness as there is in spring mix, and not the stems of spinach), and just the way it makes me feel. (Which is neighboring on warm and fuzzy, just fyi.)

Because it's a bit of an ephemeral green, I like to hoard as much as I can when I can find it. And then I have lots and lots of salads that also have fruit in them. So pretty much, it's the most perfect plan ever. (And not a thoroughly original one either, but oh well.)

My idea of a perfect arugula salad involves baby arugula, pears (or apples), pecans, slices of authentic Parmigiano-Reggiano and a simple vinaigrette made of extra virgin olive oil, balsamic vinegar and a hint of honey and/or Dijon mustard. (And, if you're feeling dangerous, add some peeled carrots and avocado for good measure. Or just sub the pears for avocado.)

I, very literally, could eat this salad every day. I dare you not to love it too.