From: Chef/owner Peter Sandroni, La Merenda, Milwaukee, WI. Yield: 2 servings.
2 cups arugula
½ cup Roth Käse Buttermilk Blue Affinée cheese
¼ cup pine nuts, toasted
½ cups strawberries, quartered
2 Tbsp. balsamic vinegar
2 Tbsp. extra virgin olive oil
To taste, salt and black pepper
In a medium mixing bowl add all ingredients, toss and serve.