Arugula & Strawberry Salad

A rich source of iron and vitamins A and C, arugula is nonetheless in desperate need of balancing—here, with aged balsamic vinegar, walnuts and strawberries, another one of springtime’s jewels.

1/2 cup chopped walnuts

4 cups baby arugula, or torn arugula leaves

2 cups sliced strawberries, (about 10 ounces)

2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)

1/4 teaspoon freshly ground pepper

1/8 teaspoon salt

2 tablespoon aged balsamic vinegar, (see Ingredient note)

1 tablespoon extra-virgin olive oil

Step 1
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.

Step 2
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.

Ingredient Note: Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. If you don’t want to spring for a $40 bottle, use regular balsamic. Alternatively, bring 1/2 cup regular balsamic vinegar to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and become syrupy, 2 to 3 minutes.