California Pizza Kitchen Style Quinoa & Arugula Salad

2 tbsps red wine vinegar

1 / 4 tsp kosher salt

1 / 8 tsp dried oregano ( leaves )

3 ground black pepper ( grinds freshly )

1 / 2 cup cooked quinoa

8 Sun dried tomatoes in oil, cut small

1 tsp oil ( from sun dried tomato jar )

3 ozs feta cheese ( high-quality, cut into small chunks )

1 1 / 2 cups arugula leaves ( baby )

1 1 / 2 tbsps toasted pine nuts

1 bunch asparagus ( stalks cut off and cut into 1 1/2-inch pieces )