For the salad:
4-6 heaping cups arugula
1 apple (preferably Honeycrisp or Pink Lady)
¼ cup blue cheese (omit for vegetarian option, or replace with vegan alternative)
For the soy-lime vinaigrette:
Put all the ingredients for the vinaigrette in a sealed container and shake well until the mixture has emulsified. Season with salt and pepper.
Make your salad: Divide all the ingredients for the salad equally into two bowls and drizzle about 2 tablespoons of soy-lime vinaigrette on top. Serve.