Ingredients:
½ cup chopped walnuts
4 cups baby arugula
2 cups sliced strawberries
½ cup Parmesan cheese, shaved
¼ teaspoon freshly ground pepper
1/3 cup of aged balsamic vinegar
1 tablespoon extra-virgin olive oil
Preparation:
Toast walnuts in small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic (3-5 minutes). Transfer to a salad bowl and let cool for 5 minutes. Add arugula, strawberries, Parmesan cheese, and pepper. Sprinkle vinegar and oil over salad. Toss gently and serve.
Yield: 4 servings
