1/2 cup chopped walnuts
4 cups baby arugula, or torn arugula leaves
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 Tbl aged balsamic vinegar
1 Tbl extra-virgin olive oil
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. Add arugula, strawberries, parmesan, pepper, and salt. Sprinkle vinegar & oil over the salad; toss gently and serve at once.