Strawberry Arugula Salad
By Chef Christina Pirello

  • Ingredients

  • 4 ounces Baby Arugula rinsed and drained well
  • 1 small Red onion sliced into very thin rings
  • 16 large Organic Strawberries rinsed tops removed and quartered

  • Vinaigrette

  • 1/3 cup Extra Virgin Olive Oil
  • 2 tablespoons Balsamic Vinegar
  • 1/2 Organic Lemon juice freshly squeezed
  • 2 tablespoons Dijon Mustard
  • 1/3 cup Pine Nuts lightly pan toasted

  • Directions

  • Divide arugula and red onion among 4 individual salad plates.

  • Top with equal amounts of strawberries.

  • Cover and chill completely.

  • To make the vinaigrette:

  • Whisk together the oil, vinegar, lemon juice and mustard.

  • Whisk in sea salt to taste and continue whisking until smooth.

  • Just before serving, spoon dressing over each salad and sprinkle with pine nuts.