Ingredients
Method
For the Vinaigrette
- Whisk extra virgin olive oil and Boyajian Fig Balsamic Vinegar together.4 Tablespoons extra virgin olive oil, 2 Tablespoons Boyajian Fig Balsamic Vinegar
- Add salt and black pepper. Set asideKosher salt and freshly cracked pepper to taste
For the Salad
- Rinse all fruits and vegetables under cool running water before use.
- Place arugula, cucumber, tomato and strawberries in a large bowl.4 cups arugula or other salad greens, ¾ cup sliced strawberries, 1 small cucumber, halved lengthwise and thinly sliced, 10 cherry tomatoes, sliced in half
- Add vinaigrette and toss gently until evenly distributed
- Divide evenly onto serving plates and serve immediately
