2 oz Parmesan cheese, shaved and crumbled -1/2 cup
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1/4 teaspoon freshly ground pepper
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1/8 teaspoon salt
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2 tablespoons reduced balsamic vinegar
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1 tablespoon extra-virgin olive oil
Instructions
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.
to reduce the vinegar, 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.
Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
Originally Submitted
5/16/2008
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