3Tbspextra virgin olive oilplus more for drizzling
1Tbspgood-quality balsamic vinegar
½small garlic clovepressed or minced
Pincheach kosher salt and pepper
¼cupfresh basil leavestorn or sliced thin
4ozfresh ciliegine mozzarellasmall balls, halved or quartered
8ozCalifornia strawberrieshulled and sliced
Prepare the wild rice according to the package directions in advance, chilling or letting it cool to room temperature.
In a small bowl, whisk together olive oil, balsamic, garlic, salt, and pepper until smooth and homogenous. Taste and adjust to your liking (see note).
In a large salad bowl, toss arugula with a teaspoon olive oil. Toss in fresh basil and top with mozzarella, sliced strawberries, and toasted walnuts.
Drizzle with balsamic to taste and finish with another pinch of salt and pepper. Toss before serving.
This is a super simple balsamic vinaigrette, but each balsamic vinegar is a bit different, so taste and adjust to your liking. You may find you prefer a bit more vinegar, salt, or pepper. Feel free to add ½ teaspoon honey if you prefer it sweeter.