Arugula Salad with Strawberries & Pecans 
This recipe (from Ezra Pound Cake) appeared in TJT: Chicken–Pecan Quiche on 29 Jun 2010
1/2 pint strawberries (about 2 cups), hulled and quartered
2 tablespoons balsamic vinegar, divided
2 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
2 bunches arugula, trimmed and thoroughly washed and dried
1/2 cup toasted pecan halves
In a large bowl, toss strawberries with 1 tablespoon balsamic vinegar; let sit 5 to 10 minutes.
In a small bowl, whisk together another tablespoon of balsamic vinegar with olive oil, salt and pepper.
To the strawberries, add arugula, the vinaigrette and pecans. Toss to combine, and serve immediately.
WI wine recommendation: Leah had Zonin Prosecco with her meal (good choice!), but Gaetano D’Aquino 2008 Orvieto (both reasonably priced and available at Trader Joe’s) would also go well with this dish.
