Strawberry Arugula Salad with Roquefort and Walnuts

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.