1. In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
  2. In a small bowl, whisk together remaining tablespoon balsamic vinegar with the olive oil and salt and pepper.
  3. To the strawberries, add vinaigrette, arugula, and toasted pecan halves. Toss to combine, and serve.

Serves 4.

  • Ingredients 1/2 pint strawberries, rinsed, hulled, and quartered
    2 tablespoons balsamic vinegar
    2 tablespoons olive oil
    1/4 teaspoon salt
    1/4 teaspoon pepper
    2 bunches arugula, washed, dried, and trimmed
    1/2 cup toasted pecan halves
  • Preparation Time 15 minutes

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