Arugula and Strawberry Salad

6 cups (1.5 L) fresh arugula
2 Tbs (45 ml) extra-virgin olive oil
2 Tbs (30 ml) balsamic or red wine vinegar
Salt and freshly ground pepper to taste
1 pint (500 ml) fresh strawberries, hulled and sliced
1 small red onion, thinly sliced
1/2 cup (125 ml) toasted chopped pecans, walnuts,
or whole pine nuts (pignoli)
1/2 cup (125 ml) crumbled blue cheese

Toss the arugula with the oil, vinegar, salt, and pepper.  Sprinkle
the remaining ingredients over the arugula immediately before serving.
Serves 8 to 10.


Bon appetit from the Chef at World Wide Recipes



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