A bright salad that turns a flavorful cheese into the main event, built on peppery greens and sharpened with citrus. The cranberries and goat cheese do the work for you.

Serves 2. 20 minutes, 15 at the stove.

About 380 calories a serving, 13 g protein, 7 g carbohydrate, 35 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Peel and mince one garlic clove, then whisk it into three tablespoons of oil with the juice of half a lemon, a pinch of salt, and a few grinds of pepper until combined.
2. Toss four ounces of arugula with the dressing in a wide bowl until every leaf glistens, then divide between two plates.
3. Crumble four ounces of orange cranberry goat cheese over each salad and squeeze the remaining lemon half over both.

Note Swap the arugula for any bitter green or tender baby spinach. Leftovers wilt quickly, so eat the salad as soon as it is dressed. Serve with crusty bread and a glass of white wine to stretch the meal.