Italian for "little trifles," a frico is a lacy wafer of crispy fried cheese. They're made by cooking little piles of finely shredded cheese until the cheese starts to bubble and brown slightly around the edges. Sometimes a bit of flour or herbs is mixed in. They are absolutely delicious as a garnish for a salad or soup. Here they're made with Manchegom, a Spanish sheep's milk cheese. You can make them with Parmesan or cheddar as well.
For fricos, heat a medium nonstick skillet over medium heat. Sprinkle one-third of the cheese over the bottom of the skillet, shaking the skillet so the cheese is in an even layer. Cook for 2 to 3 minutes or until cheese browns around the edges. Remove skillet from heat for 30 to 40 seconds or until cheese is set. Using a spatula and fork, carefully turn frico over, return to heat and cook for 1 to 2 minutes more or until underside is golden. Slide frico out of pan onto a wire rack. Repeat with the remaining cheese to make 3 fricos.
For salad in a large bowl combine olive oil, balsamic vinegar, salt, and pepper. Add strawberries and arugula; toss to coat. Transfer salad to 6 serving plates or a large platter.