Strawberry and Parmesan arugula salad

Strawberry and Parmesan arugula salad
  • 4 servings
  • 0:05 Preparation
  • 0:10 Cooking
  • 0:15 Total Time


Add all
  • 1 cup
    (250 mL)

    balsamic vinegar

  • 4 cups
    (1 L)

    Arugula, shredded

  • 16

    strawberries, halved

  • 1/4 cup
    (60 mL)

    extra virgin olive oil

  • 1/3 cup
    (80 mL)

    parmesan chips


In a small pan over medium heat, reduce the balsamic vinegar by half. Remove from heat and let cool. Place the arugula and strawberries on plates. Pour the olive oil and lukewarm balsamic vinegar reduction. Toss and garnish with Parmesan. Serve as an appetizer with fresh bread.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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