I particularly love "wild" arugula (which is in fact simply a different, and cultivated strain that is much spicier than the regular stuff). It makes a great pesto and also a great soup, particularly with some starch (potato, usually) for balance; I also love it stirred into lentil soup, the way I might use kale. And it's terrific stirred around with olive oil and garlic and used to sauce pasta. But to tell you the truth, I like it best in salads.
One thing you might could do is branch out beyond the usual salads. Frex, arugula is delicious in a salad that incorporates, say, grapefruit and orange segments and maybe some cooked white fish or (even better) crab or lobster. It plays very well with the softer, sweeter salad greens like mache or Boston lettuce, with maybe a little endive for a nice jolt of bitterness. Mmmmmm a citrus vinaigrette, throw in an egg if you'd like it creamy, with a little fresh tarragon and some toasted slivered almonds or a few toasted baguette slices (brushed with a little garlic olive oil) on the side....MAN am I hungry!
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