Arugula Salad with Strawberries & Goat Cheese
(Recipe from Everyday Food Magazine, courtesy of our lovely WWOOFer Becca McCurdy)
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
1/4 cup goat cheese crumbles (optional)
Put pecans on baking sheet and toast in the oven at 350F for 8-10 minutes.
In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper.
To the strawberries, add vinaigrette, 1/2 cup toasted pecan halves, and 2 bunches arugula, trimmed and thoroughly washed and dried.
Toss to combine, and serve. Add a bunch of goat cheese crumbles to push it over the top!