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