Arugula salad with Avocado, Cherry Tomatoes and Sunflower Seeds

I've avoided arugula since an asparagus-arugula wrap made by the only vegetarian restaurant in Providence, RI made me sick six years ago. Lately I've decided that if I call it rocket, arugula and I can wipe the slate clean. Rocket, it turns out, is splendid. At least these peppery, baby leaves of it I bought in a plastic clamshell the other day.

This salad balances the assertiveness of the arugula with the toasty crunch of the sunflower seeds, the creaminess of the avocado and the acid of the tomatoes. I also made a vinaigrette for this that was comprised of red wine vinegar, olive oil, cracked pepper, and small amounts of garlic, honey and Dijon mustard. I think the proportions of oil and vinegar was 2 tblspns vinegar to 1/4 c. oil. I never used to tip the vinaigrette so far in the oil's favor until I read an article in the NY Times about it being the key to the perfect dressing- that and tossing to ensure all is well coated without a pool of extra dressing forming on the bottom of the bowl. I've taken both such tidbits to heart and can attest to the effectiveness of both.