Salad-Arugula with Balsamic and Toasted Hazelnuts

By timbrehse

Ingredients

• 1/4 c hazelnuts
• 1 shallot coarsely chopped
• 1 T Dijon mustard
• 1 clove garlic coarsely chopped
• 4 T balsamic vinegar
• 1/2 c grapeseed oil
• 6 c baby arugula
• salt
• black pepper freshly ground

Details

Servings 4
Preparation time 10mins
Cooking time 25mins
Adapted from post.com

Preparation

Step 1

Directions

Preheat the oven to 350°F.

Toast the hazelnuts on a baking sheet until lightly golden brown shaking the pan occasionally to jostle the nuts and ensure they cook evenly about 10 minutes.

Cool completely.

Rub the hazelnuts between your palms to remove the dark skins from the nuts. Very coarsely chop the hazelnuts.

Blend the shallot mustard garlic and 2 tablespoons of the vinegar in a blender until very finely chopped.

Add the remaining 2 tablespoons of vinegar and blend until smooth.

With the blender on low slowly drizzle in the oil until emulsified. Season the vinaigrette to taste with salt and pepper.

Toss the arugula in a large bowl with enough vinaigrette to coat.

Season to taste with salt and pepper.

Mound the salad on 4 plates dividing equally.

Sprinkle with the hazelnuts and serve.

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