Aged balsamic vinegar (12 years or older) is a treat, but not an economical one. To use regular balsamic, bring ½ cup of it to a boil over high heat in a small skillet. Cook until the vinegar begins to thicken and is syrupy, 2 to 3 minutes. Makes 4 servings, about 1½ cups each.
Ingredients:
½ cup chopped walnuts or pecans
2 cups baby arugula, or torn arugula leaves
2 cups baby spinach, or torn spinach leaves
2 cups sliced strawberries
½ cup Parmesan cheese, shredded (optional)
¼ teaspoon freshly ground pepper
1/4 teaspoon salt
2 tablespoons balsamic vinegar
1 tablespoon extra-virgin olive oil
Toast nuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned and aromatic, 3 to 5 minutes. Transfer to a salad bowl; let cool for 5 minutes. Add arugula, spinach, strawberries, Parmesan, pepper and salt. Sprinkle vinegar and oil over the salad; toss gently and serve at once.
