5 ounces arugula
2 nectarines, sliced into quarter-inch slices
1/4 cup thinly sliced red onion
Dressing:
1 tablespoon raspberry vinegar
1 teaspoon sugar
1/2 teaspoon Dijon mustard
1 teaspoon poppy seeds
3 tablespoons vegetable oil, such as safflower
pinch of salt