Source: Sarah Henkin, CUESA's Market Chef
1 pint strawberries
Freshly cracked black pepper, to taste
Sea salt, to taste
Big handful arugula, washed and dried well
Big handful fava leaves, washed and dried well
Juice from 1 lemon
Couple tablespoons balsamic vinegar
¼ cup extra virgin olive oil
Ricotta salata cheese
- Wash the strawberries and pat dry. Remove the tops and cut them into quarters. Add to a mixing bowl with a couple grinds of black pepper and a pinch of sea salt. Add the arugula and fava leaves to the bowl and toss to combine.
- In a separate bowl and the lemon juice and balsamic vinegar, whisk in the olive oil with a fork. Pour the dressing over the greens and strawberries, just to coat everything, and toss together. With a peeler, peel curls of ricotta salata cheese onto the top of the salad for garnish.