2 c. Romaine lettuce, chopped 2 c. arugula
1-pint fresh strawberries, trimmed and quartered
3 oz. Feta cheese
1⁄2 c. pecan halves
Sea salt and black pepper, to taste 2 T. extra virgin olive oil
1 c. balsamic vinegar
1. Add Romaine lettuce, arugula, strawberries, feta cheese, and pecans to a large bowl. Season with salt and black pepper, to taste, and drizzle with olive oil. Gently toss to combine and set aside.
2. To make the balsamic glaze, heat the balsamic vinegar over medium-high heat until it begins to boil. Reduce heat and simmer, stirring continually, until the liquid is reduced to about 1/3 of its original volume, approximately 8-10 minutes.
3. Remove from heat and cool slightly before drizzling over the salad. Transfer the salad to individual bowls and serve immediately. Enjoy!