Ingredients

• 2/3 Strawberries

• Arugula

• Pecans

• Parmigiano Reggiano

• Aged Balsamic Vinegar of Modena PGI

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Procedure:

• Toast pecans in a small dry skillet over medium-low heat, stirring often, until lightly

  browned and aromatic, 3 to 5 minutes.

• Transfer to a salad bowl and let cool for 5 minutes.

• Add arugula, strawberries, shredded Parmesan cheese, pepper, and salt.

• Sprinkle the Balsamic Vinegar of Modena and oil generously over the salad.