In a salad dressing shaker or a jar with a tight fitting lid, combine all ingredients and shake vigorously until thoroughly mixed.

To prepare the crostini, preheat oven to 400°. (At the Chapoquoit Grill, they use their focaccia or whole grain bread sliced to ½-inch thick.) Bread is then lightly toasted or can be grilled with a light brush of extra virgin olive oil. Arrange the toasted crostini on a baking sheet and top with a slice of the goat cheese. Toast for about 3 minutes in the oven or until the cheese is soft but not melted.

In a bowl, toss arugula with the vinaigrette and move to serving platter. Cut the crostini in half and arrange around the edge of the platter with arugula in the center.