Arugula with Lemon and Olive Oil - This is a perfect dish for summer. Combine a very good quality olive oil with freshly squeezed lemon, whisk the two together in a large salad bowl with an egg whisk. Toss in the arugula, coat, and sprinkle with freshly grated parmagiano reggiano (use the real thing for best results). If you like a bit of a garlicky kick, place a crushed garlic clove in the oil for a few minutes. Then remove it before you add the lemon.

Arugula with Balsamic Vinegar - For this slightly sweeter salad, combine grapeseed oil (huile de pepins) and balsamic vinegar (I use the brand Aceto Balsamico di Modena del Duca available at Placette) to taste and add a teaspoon of sugar. Whisk together in salad bowl. Toss in the arugula, coat, cover with fresh grated Parmesan cheese.

As an Accent to Entrecote - Chop the arugula, toss it in a little olive oil, salt and pepper, and serve over sliced beef strips. This is a classic Italian way to use "rucola."

In Sandwiches -Slice open a french loaf, dribble on a little good olive oil, add arugula, mozzarella and sun-dried tomatoes, or try arugula with Parma Ham and Parmesan cheese.

Warm Salad of Baby Mesclun with Duck and Dates - Spread the mesclun on a large flat platter, cover it with strips of smoked duck breast (available prepackaged in Placette) and pieces of sweet dried dates. In a small sauce pan heat balsamic vinegar, grapeseed oil (huile de pepins) and a teaspoon of sugar until just warm. Taste. Pour over salad and serve.