Tomato, Avocado and Arugula Salad

1. Slice tomatoes and avocado into small chunks. Place them in a bowl. Add 1 teaspoon of red wine vinegar and a few cracks of pepper. Stir gently and set aside.

2. Place fresh arugula on plates/bowls. Distribute the tomato/avocado mixture evenly on top.

3. Drizzle a generous amount of balsamic glaze across the salad; enough to lightly cover the salad but not to drown it.

4. Serve with slices of warm, crusty baguette. Or (if you have a grill) place the slices on the grill over medium heat. The grill marks on the bread add an extra bit of flavor which is tasty!

This recipe would be enough to serve 4 for a salad course, or 2 if served as a main course. My husband and I split this recipe between the two of us along with grilled chicken we marinate in balsamic vinaigrette. Yum!

* This recipe was inspired by a salad on the spring menu 2012 at Seasons 52.