Arugula is a peppery green, but when it’s grown in warm weather it gets even spicier.  That’s why the arugula in my garden always has quite a kick.I love it, but it needs to be balanced with other ingredients so it’s not overpowering.  Citrus has always been my go-to, especially the Honeybells I use in this salad.  This year I’ve been using strawberries.  You’ve probably had plenty of salads topped with fresh strawberries, but these are balsamic-roasted strawberries.  They’ve got a deep, sweet + savory flavor that elevates the salad in a way fresh fruit never does.This is so easy:  just toss the strawberries with pecans and shallots on a parchment-lined sheet pan, sprinkle on a pinch of salt, then drizzle with balsamic vinegar and a bit of maple syrup.  Roast until the strawberries are about to collapse and the pecans are nicely toasted and crunchy.  Just pick up the parchment and pour the whole thing over the arugula.  It’s an incredible salad topping + dressing, all-in-one.Top it off with a sprinkle of creamy, tangy goat cheese for the perfect finishing touch.
Super-spicy arugula has met its match.