This fresh and flavorful strawberry arugula salad highlights the perfect balance of sweet, savory, and tangy. Peppery arugula, juicy strawberries, and toasted almonds are brought together with Garlic Olive Oil and 18 Year Traditional Balsamic Vinegar, creating a rich, silky dressing with layers of aged complexity. Finished with shaved Parmesan, this salad is elegant enough for entertaining yet simple enough for everyday meals. Ideal as a spring or summer salad, a light lunch, or a stunning side dish.

I N G R E D I E N T S : (serves 4)

• 6 cups baby arugula
• 1 pint fresh strawberries, sliced
• ½ cup toasted sliced almonds
• ¼ cup shaved Parmesan
• 3 Tbsp Rocky Mountain Olive Oil Garlic Infused Olive Oil
• 2 Tbsp Rocky Mountain Olive Oil 18-Year Traditional Balsamic
• 1 Tbsp honey
• Fresh cracked pepper

I N S T R U C T I O N S :

1. In a large bowl, toss arugula, sliced strawberries, and toasted almonds.
2. In a small jar, whisk together Garlic Infused Olive Oil, Traditional Balsamic, honey, and a pinch of pepper.
3. Drizzle over salad and top with Parmesan.

Tasting Note: Sweet berries meet savory garlic notes and rich balsamic acidity — like sunshine and dinner rolled into one.