Arugula Salad with Pear and Blue Cheese

8 oz. arugula, I prefer baby arugula
3 green onions, chopped (or sub with baby red onions, thinly sliced)
1 red pear, cored and sliced
6 oz. blue cheese, crumbled (or feta)
3/4 cup toasted walnuts

dress with vinaigrette of 1/2 cup walnut oil, or olive oil if you prefer, 1 1/2 tablespoons red wine vinegar and 1 tablespoon balsamic vinegar, salt and pepper.

Canneli bean salad

2 cans canneli beans, drained and rinsed ( white Kidney beans)
2 green onions or red onion shallots, sliced
1/4 cup sliced calamata olives
1/4 cup diced roasted red pepper
2/3 cup feta cheese, crumbled
2 cloves roasted garlic, sliced
salt/pepper to taste
1/4 to 1/3 cup olive oil
2 Tablespoons balsamic vinegar
other Italian herbs: oregano, thyme, basil to taste

Mix all together. Adjust oil to 1/3 cup if necessary. Refrigerate 4 hours. Better if it sits overnight.