150g hulled sorghum

250g strawberries

100g red beet leaves

100g arugula

1 spring onion

150g feta cheese

Extra virgin olive oil

Aged Balsamic Vinegar of Modena IPG

Salt

Boil the sorghum in salted water following the directions shown on the package. Drain and let cool off under cold running water to stop the cooking. Place in a salad bowl.

Trim the strawberries and wash them quickly, pat dry them and slice into regular wedges, add to the sorghum.

Mix in the red beet leaves and the arugula leaves cleaned and dried. Finish with the feta cheese crumbled by hand and the chopped spring onion.

Dress the salad with excellent oil and Aged Balsamic Vinegar of Modena IPG. Salt and toss gently. Serve in nice small bowls or, if you prefer, instead of tossing the salad inside the salad bowl, dish the sorghum directly as bottom layer on the serving dishes, carefully place over it the arugula and red beet leaves, add colour with the strawberries wedges, finish with the crumbled feta cheese and dress it leaving some drops of Balsamic Vinegar of Modena IGP as decoration; this is a perfect plate for your guests.