Strawberry And Arugula Salad With Hazelnut Dressing
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
52
Spice
67
Sweetness
59
Sourness
42
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Hazelnut (3 oz)1 tbsp
Sherry Vinegar1.5 tsps
Lemon Juice (fresh)1 tsp
Shallot (minced)1 tsp
Sugar2 tbsps
Canola Oil2 tsps
Hazelnut Oil1360 g
Arugula (9 cups)450 g
Strawberry (1 1/2 cups)Directions:
1
Preheat oven to 350°F
2
Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes
3
Rub warm nuts in a kitchen towel to remove skins (don't worry if some skins don't come off)
4
Cool nuts, then coarsely chop
5
Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste
6
Add oils in a slow stream, whisking until combined well
7
Toss together arugula, strawberries, hazelnuts, and dressing
8
Divide salad among plates and dot with goat cheese
9
Preheat oven to 350°F
10
Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes
11
Rub warm nuts in a kitchen towel to remove skins (don't worry if some skins don't come off)
12
Cool nuts, then coarsely chop
13
Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste
14
Add oils in a slow stream, whisking until combined well
15
Toss together arugula, strawberries, hazelnuts, and dressing
16
Divide salad among plates and dot with goat cheese