1 tablespoon balsamic vinegar, or more to taste
Freshly ground black pepper
4 cups arugula leaves
Salt
1 tablespoon extra-virgin olive oil
1. Toss the strawberries with the vinegar and pepper in a large salad bowl and let sit for 10 minutes.
2. Add the arugula, sprinkle with salt and toss again.
3. Drizzle with olive oil and toss gently one last time.
4. Taste, adjust seasoning as desired and serve.
Makes 8 servings
For the cake:
1 2/3 cups all-purpose flour
1 cup granulated sugar
1/2 pound (2 sticks) premium salted butter, softened
11/2 teaspoons baking powder
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