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To make the balsamic vinaigrette, combine the balsamic vinegar, agave (or honey), dijon, and a pinch of salt and pepper in a blender or food processor.
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With the blender on, stream the olive oil in very slowly until the dressing is completely emulsified. Set aside.
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In a large bowl, add your arugula.
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Next, top the salad with the sliced strawberries, feta, and almonds.
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Drizzle the salad with 2-4 tablespoons of the balsamic vinaigrette and toss lightly.
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Reserve the rest of the vinaigrette for serving.
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Serve immediately.