Strawberry Fields Forever (6/5/10)

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Strawberry and Arugula Salad

4 cups baby arugula
1 pint strawberries, sliced
8 fresh basil leaves, cut into chiffonade
2 Tablespoons balsamic vinegar
1 Tablespoon extra-virgin olive oil
sea salt and pepper to taste
1/2 cup chopped walnuts, toasted

In a large bowl, toss arugula, strawberries, and basil. Sprinkle vinegar and oil over the salad; sprinkle with salt and pepper, toss gently and serve garnished with toasted walnuts.