Red Berry-Arugula Salad

I made this salad a couple of weeks ago to go with a fantastic butternut squash risotto - more on that later.  The salad was entirely delicious, sort of a cross between fruit salad and green salad.  There are enough berries that the salad definitely screams "fruit" and not regular salad with a few bits of fruit mixed in.  But the dressing and spicy arugula pull it toward savory and make it a perfect accompaniment to a rich main dish like risotto.  Because the greens are fairly sturdy, this salad keeps fairly well to the next day if you have leftovers. 

Red Berry-Arugula Salad (adapted from The Kitchn, original recipe here)
Serves 6-8

2 pounds strawberries, rinsed, hulled, and quartered (halved if small)
1/2 pint red raspberries, rinsed
A few large handfuls baby arugula
Fig balsamic vinegar
A spoonful of Dijon mustard
Extra virgin olive oil
Salt and pepper

Combine the strawberries, raspberries, and arugula in a large bowl.  In a jar with a tightly fitting lid, combine a generous pour of fig balsamic vinegar, a spoonful of Dijon mustard, a few tablespoons of extra virgin olive oil, and salt and pepper.  Screw on the lid and shake vigorously until combined.  Taste and add more vinegar or olive oil as needed.  Toss with berries and greens.