Wilted Arugula Salad

I plan to make all of the salads from this article, which is titled "Warm Salads for Dinner". Since Gary and I both like salad, they seem like a great way to enjoy it during the fall and winter. I would have hoped that by the end of September, it would be a little cooler, but the high today was 107 degrees or some such craziness!

I'm pretty much a stickler for following a recipe the first time, but next time I would probably use a lower ratio of oil to vinegar, because I tend to like a little bit more acidic dressing. It was still delicious, though. And I absolutely had to use dried thyme tonight. My thyme plant has been scorched in the unseasonable heat and the nearest 2 grocery stores didn't have any either.

Did I mention that this was delicious??? A truly excellent combination of flavors.

• Wilted Arugula Salad with Crisp Potaotes, Feta & Warm Black Olive Vinaigrette (Fine Cooking #74, p. 56)