¼ cup freshly squeezed lemon juice (2 lemons)
½ cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 large heirloom tomatoes, sliced into wedges
2 plums, sliced into wedges
4 oz arugula

Place the lemon juice, olive oil, salt and pepper in a mason jar and shake vigorously till emulsified. Combine tomatoes, plums and arugula in your serving bowl. Just before serving, top with vinaigrette to taste.