Wash the arugula well to remove all sand and dirt. Spin or gently pat dry and set aside in a large bowl.
Put the pine nuts on a baking sheet and toast for about 10 minutes, watching closely so they do not burn, until lightly browned. Let cool.
Add the mozzarella and pine nuts to the arugula and drizzle with oil. Toss the salad so that all the ingredients are lightly coated with oil, then season lightly with salt to taste. Serve immediately.
*If you love vine-ripened tomatoes, quarter at least four, cut into bite-sized pieces, and add them to the recipe.
Rosanna Bowles started her successful dishware company in 1982. She has won many design awards for her tableware, including the Gift of the Year award in the UK. She has been featured in the New York Times, Country Living, Family Circle, O magazine, Real Simple, harper's Bazaar, and many other publications. She lives in Seattle, WA and on the coast of Oregon. Visit her web site at www.rosannainc.com