Strawberry Arugula Salad with Roquefort and Walnuts
¼ lb arugula (1 bag worth)
1 cup sliced strawberries
½ cup toasted, chopped walnuts
2 Tb balsamic vinegar
2 Tb extra-virgin olive oil
2 Tb honey
1 oz Roquefort cheese, crumbled
Toast walnuts until fragrant, stirring frequently. Let cool and then chop coarsely.
Whisk together garlic vinegar and honey, then add oil in a slow stream, whisking until emulsified.
Add arugula, strawberries, and walnuts to a bowl. Toss ingredients with vinaigrette, and top with crumbled Roquefort.
Note: This will most likely make extra salad dressing that can be enjoyed on another salad later in the week! The Roquefort cheese can be interchanged with gorgonzola or blue cheese.