Arugula and Strawberry Salad
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


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

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