For the vinaigrette:
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
For the salad:
1 pint (2 cups) strawberries, stemmed & sliced
8 ounces baby arugula
1/4 cup chopped walnuts, toasted
4 ounces goat cheese (your favorite variety)
Balsamic vinegar, to taste
Make the vinaigrette:
Put all of the ingredients in a small jar with a tight-fitting lid and shake well to combine.
Assemble the salad:
Place baby arugula in a large bowl. Scoop the strawberries and add to the bowl with the baby arugula. Add just enough vinaigrette to barely coat the greens and toss gently. Arrange on serving plates.
Scatter toasted walnuts over the salads. Crumble the goat cheese over that. Drizzle everything with a bit of balsamic vinegar and grind some black pepper over the top of everything. Serve the extra vinaigrette on the side in case anybody wants more. Enjoy!