1/2 cup chopped walnuts4 cups baby arugula, or torn arugula leaves2 cups sliced strawberries, (about 10 ounces)2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)1/4 teaspoon freshly ground pepper1/8 teaspoon salt2 tablespoons aged balsamic vinegar
1 tablespoon extra-virgin olive oil
Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes.
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
Eating Well
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This recipe was most recently featured in
Boston Organics Newsletter No. 23 of 2012.