Arugula and Strawberry Salad

This year's unseasonably warm east coast winter means strawberries are ready earlier than usual. The ones I picked up recently were plump and sweet, a perfect counter to the peppery, bitter arugula from the same stall. I rounded out the flavors by toasting some walnuts and shaving a block of Parmigiano-Reggiano. And I think a good quality balsamic vinegar complements strawberry perfectly. This makes a nice lunch salad to accompany a sandwich or bowl of soup.


Arugula and Strawberry Salad


8 ripe strawberries, sliced
4-5 cups arugula, large leaves torn
1/3 cup walnuts
1/4 cup freshly shaved Parmigiano-Reggiano
2 tbsp. extra-virgin olive oil
2 tsp. balsamic vinegar
Salt and fresh-ground black pepper to taste

1. Slice the strawberries. Combine in a large bowl with arugula. Toast walnuts in a small frying pan over medium-low heat until fragrant. Set aside to cool before adding to salad. Using a vegetable peeler, shave thin pieces of Parmesan into bowl.

2. Whisk together olive oil, vinegar, salt and pepper. Toss vinaigrette with salad.