Strawberry And Arugula Salad With Hazelnut Dressing
Serves: 2
Madilyn Boehm
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
46
Sourness
41
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Hazelnut (3 ounces)1 tbsp
Sherry Vinegar1.5 tsps
Lemon Juice (fresh)1 tsp
Shallot (minced)1 tsp
Sugar1
Salt2 tbsps
Canola Oil2 tsps
Hazelnut Oil1360 g
Arugula (9 cups)450 g
Strawberry (1 1/2 cups)Directions:
1
Preheat oven to 350 degrees F
2
Roast the 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 the nuts and then coarsely chop
5
Whisk together vinegar, lemon juice, shallot, sugar, 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 the goat cheese