Arugula and Gorgonzola Salad with Balsamic Vinegar (Kristy Anson)

3 ounces baby arugula (about 3 handfuls)
1/4 cup crumbled gorgonzola (or less, to taste)
1 -2 T extra virgin olive oil, or enough to coat arugula
1 T best quality balsamic vinegar (or less, to taste)
salt/fresh ground black pepper

Place arugula in a large bowl (a plastic bowl big enough to toss it in, not the bowl you are serving it in.) Drizzle over a small amount of extra virgin olive oil and toss arugula well, until pieces are well coated with olive oil. (I start with a small amount of olive oil, toss, and then add more if it doesn't seem to coat all the lettuce.) Drizzle small amount of balsamic vinegar over arugula and toss again. (Again, I start with a small amount, then taste the salad and add more if it needs it.) Season salad with salt and freshly ground black pepper. Arrange salad on two serving plates and sprinkle gorgonzola over.