A fresh salad perfect for summer days or nights. Chef/owner Peter Sandroni, La Merenda, Milwaukee, WI
- 5 ounces arugula
- 4 ounces Roth Buttermilk Blue®, crumbled
- ¼ cup pine nuts, toasted
- ½ cup strawberries, quartered
- 2 tablespoons balsamic vinegar
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic glaze
- Add first six ingredients to a large bowl and toss until well combined.
- Plate salad and drizzle with balsamic glaze.