8 ounces block (Bulgarian) feta, cut into triangles
1/2 cup hazelnuts, toasted and chopped
3 large or 6 small scallions, white parts only, sliced
4 tablespoons white balsamic vinegar, divided
1/4 cup basil leaves, loosely packed, thinly sliced
2 pounds large strawberries, quartered
2 cups arugula
Zest of 1 lemon
1/4 cup olive oil
Salt and pepper
Remove the block of feta from its packaging and set aside to drain. Toast the hazelnuts and set aside to cool. Wash and slice the scallions and combine with 2 tablespoons of white balsamic vinegar and a pinch of salt. Set aside.
When feta is drained, cut block in half and slice into small squares. Cut each square into two triangles. Slice the basil in a chiffonade.
Wash, core and quarter the strawberries and place in a large bowl. Add arugula, feta, hazelnuts and basil. Zest the lemon over the salad and drizzle olive oil.
Add the scallions with the marinade and a pinch of salt and pepper. Drizzle with remaining balsamic and toss to serve.