Ingredients
- 1 pint Strawberries, hulled, rinsed, sliced and halved
- 1 Fennel Bulbs, trimmed and thinly sliced
- 5 oz Baby Arugula
- 1/8 tsp Cento Fine Sicilian Sea Salt
- 1/8 tsp Cento Ground Black Pepper
- 1 Lemon, juiced
- 1 tbsp Cento Imported Extra Virgin Olive Oil
- 1 cup Parmigiano-Reggiano Cheese, shaved slices
- 1/4 cup Cento Italian Balsamic Glaze
Directions
In a medium sized mixing bowl, combine strawberries, fennel, arugula, fennel fronds, salt, pepper, lemon juice and olive oil. Toss well, add cheese, and lightly toss again. Transfer salad to individual serving plates and drizzle with balsamic glaze. Serves 4.
