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4 cups baby arugula or torn arugula leaves
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2 cups sliced strawberries (about 10 ounces)
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2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
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1/4 teaspoon freshly ground pepper
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2 tablespoons aged balsamic vinegar (see Ingredient note)
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1 tablespoon extra-virgin olive oil
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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.
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