Arugula, roasted green bean & mushroom salad with herb vinaigrette

This is a crunchy, hearty salad that takes a little bit more effort than a traditional tossed salad, but the flavor payoff is so worth it. The dressing is a tangy, sweet mixture of white-wine vinegar, olive oil, Dijon mustard, garlic, and parsley that can be used in a variety of ways and comes together in minutes. After roasting the green beans and mushrooms in the oven, toss them together with arugula and grape tomatoes. The roasted veggies really make such a difference in this deceptively simple salad. Also, if baby arugula is too bitter for your taste, you can swap in mixed greens or spinach instead.