Balsamic Strawberries with Arugula
Instructions:
- In
Italy, where balsamic vinegar originated, strawberries and
balsamic are served as a dessert. The combination is
equally fantastic in a savory salad.
- 3 cups strawberries, hulled and halved or quartered
- 1 tablespoon excellent balsamic vinegar, or more to taste
- Freshly ground black pepper
- 4 cups arugula leaves
- Salt
- 1 tablespoon extra virgin olive oil
- Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
- Add the arugula, sprinkle with salt, and toss again.
- Drizzle with olive oil and toss gently one last time. Taste, adjust the seasoning, and serve.
- Balsamic Strawberries with Arugula and Goat Cheese.
- Before the final toss in Step 2, crumble 4 ounces of goat cheese over the salad.