Arugula Salad with Orange Blossom Vinaigrette

• 4 c. arugula
• 1 small red onion, thinly sliced
• 3 oz. goat cheese, crumbled
• 2 tbsp. O Orange Blossom Vinegar
• 1 tsp. Dijon mustard
• 4 tbsp. extra virgin olive oil
• tsp. pepper, to taste
• tsp. salt, to taste

Arrange arugula on a serving platter and sprinkle sliced onions and crumbled goat cheese over the top. In a small glass bowl, combine vinegar and mustard. Using a whisk, gently stream in olive oil until mixture emulsifies, then season with salt and pepper. Pour vinaigrette over salad and serve immediately.