FOR SALAD:

• 4 cups arugula
• 1 cup Brussels sprouts sliced thin
• ½ cup frozen peas thawed
• ¼ cup red onion sliced thin
• 1 cup cherry tomatoes or grape tomatoes, halved
• ⅓ cup kalamata olives pitted and halved
• 1 cup ciliegine halved (or diced fresh mozzarella)
• ⅓ pound very thinly sliced leftover roast beef (I used eye of round roast) (or use leftover steak, chicken, pork, shrimp)
• 2 tablespoons parmigiano reggiano or grana padana shaved

FOR DRESSING:

• 1 large clove garlic minced
• 1 teaspoon Dijon mustard
• ½ teaspoon lemon zest
• 1 ½ tablespoons lemon juice
• 2 tablespoons olive oil
• 2 tablespoons sun dried tomatoes in oil finely minced
• 1 tablespoon oil from sun dried tomatoes
• pinch kosher salt
• pinch black pepper