Peppery, a little nutty and ready in seconds, arugula is my go-to green for bright, easy salads. Toss it with tangy pomelo, toasted pine nuts and shaved Parmesan for an Arugula Salad with Parmesan, Pine Nuts and Pomelo, or pile it on top of something crispy, like Chicken Cutlets with Arugula and Pomelo Salad or Crispy Fried Pork Cutlets with Citrus Arugula Salad. For a heartier lunch, try an Arugula and Fennel Salad with Chicken and Wild Rice, and for pizza night, scatter it over a Fig Pizza with Blue Cheese and Arugula fresh from the oven. Tip: arugula wilts quickly, so dress it right before serving. Baby arugula is milder and more tender, while larger leaves are more peppery.