Arugula Salad with Sheep Cheese and Garlic Bread

The boyfriend wasn't home tonight, so it was one of those nights when I didn't feel like doing a great deal of cooking, while still wanting to treat myself.
And once again, there was food that needed to be used up (are you starting to see a pattern yet?). There was sheep cheese, part of which I had used for these filled puff pastries, leftover arugula the boyfriend had bought for sandwiches, some garlic-stuffed olives and my beloved dried tomatos.
So I made a yummy salad.


Here's what you need:

For the salad:

- 2 handfuls of arugula
- 100 g/3.5 ounces of sheep cheese
- 5 pieces of dried tomato
- about 5 garlic-stuffed olives

• wash salad, crumble cheese.
• boil some water, pour over dried tomatos in a small bowl, let soak for 2 minutes
• combine everything in a medium bowl
• Toss with the dressing
  

For the dressing:

- a teaspoon of Dijon mustard
- 2 Tablespoons of olive oil
- 1/4 teaspoon of black pepper, crushed
- a teaspoon of white balsamic vinegar
- about 3 Tablespoons of cold water
- salt to taste

• In a small bowl, whisk together mustard, oil and pepper
• add vinegar and water and whisk until well combined
• add salt to taste
• pour over salad

For the garlic bread:

- 2 pieces of whole wheat toast or any light bread you have on hand
- olive oil
- salt
- black pepper
- dried or fresh rosemary needles
- 1 garlic clove, minced

• generously drizzle the bread with oil
• sprinkle with salt, pepper, garlic and rosemary
• put them under the broiler at 250°C/480°F until the edges are starting to turn brown. The underside should still be soft.
• Cut into triangles and serve with the salad.