Prep Time
20 min
Yields
6 servings
Tender baby arugula with sweet strawberry slices, Gorgonzola, and toasted almonds.
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ingredients
1
cup hulled and halved strawberries, plus ½ cup hulled and sliced
2
Tbsp white balsamic vinegar
1
tsp Dijon mustard
3
Tbsp extra-virgin olive oil
¼
tsp kosher salt
1 5-oz
container baby arugula
½
cup sliced almonds, toasted
½
cup shaved Gorgonzola dolce
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directions
Notes
Cook's NoteAny remaining dressing can be refrigerated in an airtight container for up to 3 days.
Step 1
Add the halved strawberries, vinegar, mustard, olive oil and salt to a blender. Puree on high for 30 seconds.
Step 2
Add the arugula to a large bowl. Sprinkle with the almonds, sliced strawberries and Gorgonzola. Drizzle with half the dressing. Using 2 wooden spoons, toss to coat. Serve with additional dressing on the side if desired.