Food with Mark Bittman is coming May 24. In the meantime, I'll share with you my recipe for the perfect five minute Spring salad - arugula with balsamic strawberries and goat cheese
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• Hull and slice a pint of strawberries and put them in a large salad bowl.
• Toss with two tablespoons balsamic vinegar and several grinds of black pepper.
• Let sit for five minutes.
• Add a bunch of arugula, some crumbled goat cheese, and a sprinkle of salt.
• Drizzle with olive oil, toss, and serve. 
• This is the best five minute salad you can make in the Spring.

Each week on Food with Mark Bittman, longtime New York Times food writer and #1 bestselling author Mark Bittman (How to Cook Everything, Eat Vegan Before 6:00) will cover everything to do with food, including cooking tips, quick recipes, listener questions, and discussions of the world's most important food issues from junk food to sustainability. Plus, Mark sits down with a different guest, from chefs and celebrities to activists and important people in the food world you may not know about. They talk about cooking, eating, and how food affects us all – our lives, our health, our planet.

Subscribe now to Food with Mark Bittman on Apple Podcasts, Spotify, or wherever you get your podcasts, and don’t miss the first episode May 24 with Mark's special guest - the fabulous Nigella Lawson.

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