Arugula Salad

4 cups arugula leaves, rinsed and dried
1 cup cherry tomatoes (we used sun dried tomato slices)
1/4 cup pine nuts
2 Tbsp grapeseed oil or olive oil
1 Tbsp rice vinegar (we used Balsamic vinegar)
salt and freshly ground black pepper to taste
1/4 cup grated Parmesan cheese
1 large avocado, peeled, pitted and sliced

Combine arugula, tomatoes, pine nuts, and Parmesan cheese.  Toss well.

Dressing:  In a container with a tight fitting lid, combine oil, vinegar, and salt or pepper to taste.  Cover and shake to mix.

Mix salad with dressing.

Divide salad on to plates, and top with avocado slices. 

Season with salt or pepper to taste.