Arugula and Strawberry Salad

• 1/2 cup chopped walnuts
• 4 cups baby arugula, or arugula leaves, roughly chopped or baby spinach or spring mix
• 2 cups sliced strawberries, (about 10 ounces)
• 2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
• 1/4 tsp freshly ground pepper
• 1/8 tsp salt
• 2 Tbsp aged balsamic vinegar
• 1 - 3 Tbsp extra-virgin olive oil

1. 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.

2. Add arugula, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve.