Makes: 4 to 6 servings
Time: 15 minutes
In the original How to Cook Everything, I featured these strawberries as a peppery, slightly sweet compote in the fruit chapter. In Italy, where balsamic vinegar originated, strawberries with balsamic are served as a dessert. But the combination is equally fantastic in a savory salad. Recipe from How to Cook Everything Vegetarian.
3 cups strawberries, hulled and halved or quartered
1 tablespoon balsamic vinegar, or more to taste
Freshly ground black pepper
4 cups arugula leaves
1 tablespoon extra virgin olive oil
1. Toss the strawberries with the vinegar and black pepper in a large salad bowl and let sit for 10 minutes.
2, Add the arugula, sprinkle with salt, and toss again. Drizzle with olive oil and toss gently one last time. Taste, adjust the seasoning, and serve.
Balsamic Strawberries with Arugula and Goat Cheese. Before the final toss in Step 2, crumble 4 ounces of goat cheese over the salad.
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