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.