Arugula, blue cheese, & grape salad

Arugula leaves, stemmed	6 cups
Olive oil, extra virgin	2 tablespoons
Salt
Pepper, freshly ground
Grapes, seedless purple	1 ½ cups
Blue cheese, crumbled	5 ounces

1. Place the arugula in a large bowl. 
2. In a small bowl, whisk the oil, salt, and pepper to make a dressing; drizzle over the arugula, and toss well. 
3. Add the grapes and cheese, and toss again.

Recipe from Williams-Sonoma Salad of the Day by Georgeanne Brennan.