Arugula, Strawberry, Blue Cheese Salad

The filling:

     balsamic vinegar

     mustard

     olive oil

The salad:

     arugula beam

     250 g strawberries

     4 slices prosciutto (optional)

     4 slices of bread

     100 g Gorgonzola

Directions:

1 teaspoon of mustard mixed with 100 ml of olive oil and 50 ml of balsamic vinegar, to stir thoroughly and leave to infuse. Mix washed arugula and chopped strawberries, put prosciutto. Fry bread without oil, put it in a salad, crumble the cheese. Drizzle and gently toss.