In a small bowl or jar, combine lemon juice, red wine vinegar, Dijon mustard, honey (or maple), minced garlic, salt, black pepper and crushed red pepper (if using). Whisk or shake to emulsify. Slowly stream in the extra-virgin olive oil while whisking until dressing is smooth and slightly thickened. Taste and adjust salt, acid (lemon/vinegar) or sweetness. Refrigerate if not using immediately.

Grilled Meat (served with)

Prepare and warm the meat

If your grilled meat is not yet cooked, preheat a grill or skillet to medium-high. Brush the meat lightly with olive oil and season with salt and pepper. Grill steak or chicken until desired doneness (steak: 3–5 minutes per side for medium-rare depending on thickness; chicken: 6–8 minutes per side until internal temperature 165°F/74°C). Let meat rest 5 minutes, then slice thinly against the grain. If meat is already cooked, rewarm gently on the grill or in a skillet for 1–2 minutes per side to heat through without drying.

Salad Assembly

Prepare vegetables: rinse and thoroughly dry the arugula and place in a large salad bowl. Peel (if desired) and slice the cucumber into half-moons or quarter rounds to equal about 1 cup. Halve the cherry tomatoes. Halve and pit the avocado, dice into roughly 1-inch pieces and toss immediately with a squeeze of lemon (from dressing) to slow browning. Thinly slice red onion if using and chop herbs.

Combine salad and dressing: Add cucumber, tomatoes, avocado, red onion and chopped herbs to the bowl with arugula. Drizzle 2–3 tablespoons of the prepared grace dressing over the greens and gently toss with salad tongs or hands until ingredients are lightly coated. Taste and add more dressing as needed (reserve any extra dressing for guests to add). Season with coarse salt and freshly ground pepper to taste.

Plate and serve with grilled meat: Divide the dressed salad onto plates or a serving platter. Arrange sliced grilled meat on top or to the side of the salad. If desired, finish with a small drizzle of dressing over the meat, an extra squeeze of lemon, and a light sprinkle of flaky salt. Serve immediately.