Ingredients:

• ½ pint strawberries, rinsed, hulled, and quartered
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 2 bunches arugula, washed, dried, and trimmed
• ½ cup toasted pecan halves

Directions:  

In a large bowl, toss 1/2 pint strawberries, rinsed, hulled, and quartered, with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes. In a small bowl, whisk together another tablespoon balsamic vinegar with 2 tablespoons olive oil and 1/4 teaspoon each salt and pepper. To the strawberries, add vinaigrette, 1/2 cup toasted pecan halves, and 2 bunches arugula, trimmed and thoroughly washed and dried. Toss to combine, and serve.

(Serves 4)