Strawberry Arugula Salad
1/4 cup chopped walnuts
2 cups baby arugula or torn arugula leaves
1 cups sliced strawberries (about 10 ounces)
1 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/8 teaspoon freshly ground pepper
1 tablespoons aged balsamic vinegar (see Ingredient note)
1/2 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.