Prep time: 15min
1 cup strawberries, rinsed, hulled, and quartered
2 Tbsp balsamic vinegar (divided)
2 Tbsp olive oil
¼ tsp salt
¼ tsp pepper
2 bunches arugula, washed, dried, and trimmed
½ cup toasted pecan halves
In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar. Let the strawberries sit for 5 to 10 minutes.
In a small bowl, whisk together the remaining 1 tablespoon balsamic vinegar with the olive oil, salt, and pepper.
Add the vinaigrette you’ve just made to the strawberries. Add arugula and toasted pecan halves.
Toss to combine, and serve.