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Strawberry, arugula, roasted pecans, shaved Parmigiano Reggiano and aged Balsamic Vinegar of Modena PGI
Ingredients
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2/3 Strawberries
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Arugula
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Pecans
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Parmigiano Reggiano
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Aged Balsamic Vinegar of Modena PGI
Procedure:
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Toast pecans in a small dry skillet over medium-low heat, stirring often, until lightly
browned and aromatic, 3 to 5 minutes.
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Transfer to a salad bowl and let cool for 5 minutes.
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Add arugula, strawberries, shredded Parmesan cheese, pepper, and salt.
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Sprinkle the Balsamic Vinegar of Modena and oil generously over the salad.

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