I was really inspired to make this salad after our trip to Panama. We stayed at a beautiful secluded beach resort, The Bristol Buenaventura, about two hours west of Panama City. We had an amazing time! The scenery, food, and service were truly exceptional.

On our first night, I surprised Michael by ordering the Strawberry Arugula Salad because I usually don’t like arugula. I always found it to be too bitter for my taste buds; however, I really wanted something cool and refreshing for dinner given the hot and humid weather. What a great call! The salad looked so pretty and appetizing with its bright and vibrant colors. More importantly, it was so good and refreshing! I loved the balance of sweet strawberries and savory blue cheese because it really brought out the spiciness of the arugula.

When we returned to New York, I was on a mission to recreate the salad, but with a few tweaks of my own:

• Gorgonzola cheese instead of blue cheese – I think it tastes sweeter and creamier
• Candied pecans instead of caramelized walnuts – store bought candied nuts saves me time, plus I prefer pecans over walnuts
• Maple cider vinaigrette instead of cabernet sauvignon vinaigrette – I think the sweetness from the maple syrup reduces the bitterness in the arugula

I hope you give this recipe a try for lunch or dinner sometime. It is so good and easy to make! I’ve portioned it here as an appetizer, but if you want to serve as a main entree just double (or triple) the recipe!

Recipe
Yield: 2 servings

INGREDIENTS:
4 cups arugula, loosely packed
6-8 strawberries, quartered
12-14 candied pecans
3 tbsp. crumbled Gorgonzola cheese
1 1/2 tbsp. apple cider vinegar
1/4 cup extra virgin olive oil
1/4 cup maple syrup
kosher salt
freshly ground black pepper

DIRECTIONS:
1. Divide the arugula evenly on two plates. Then divide the strawberries, pecans, and Gorgonzola cheese evenly on top of the arugula.
2. Pour vinegar into a small bowl. Whisk oil into vinegar in a slow and steady stream. Then whisk in maple syrup. Season with salt and pepper.
3. Pour dressing over salad and serve.