Ingredients:
1/2 cup chopped walnuts
4 cups butter lettuce, leaves torn (these can be replaced with arugula, swiss chard, spinach, etc)
2 cups sliced strawberries,
2 ounces Parmesan cheese, shaved and crumbled into small pieces (1/2 cup)
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
2 tablespoons aged balsamic vinegar
1 tablespoon extra-virgin olive oil

Preparation:
Toast walnuts in a small dry skillet over medium-low heat, stirring frequently, until lightly browned, 3 to 5 minutes.
Transfer to a salad bowl and let cool for 5 minutes.
Add lettuce, strawberries, Parmesan, pepper and salt.
Sprinkle vinegar and oil over the salad and toss gently and serve at once.

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