This recipe was made to be part of the PORK BELLY SANDWICH
I was making, but just like the APPLESAUCE
recipe it would be good served with all types of barbecued food. The arugula was tossed in a large bowl with some sliced red onion and flat leaved parsley. A dressing is made from EVOO, red wine vinegar, the zest & juice from one lemon and some salt & pepper. While it tasted great on the sandwich, folks started making little side plates of this independent of the sandwich.