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.

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