To make the vinaigrette: add the lime juice, salt, sugar, and jalapeño to a blender, blend until all ingredients are well incorporated. Once ingredients are blended with the blender running, slowly drizzle in the olive oil to create an emulsion, add the chopped cilantro and blend for about 30 seconds, creamy consistency.

In a separate bowl, add the arugula and grapes. Lightly toss with the vinaigrette and season to taste, top with crumbled queso fresco and fresh lime zest.