La Merenda Salad

2-3 servings
Cook Time
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


  1. Add first six ingredients to a large bowl and toss until well combined.
  2. Plate salad and drizzle with balsamic glaze.