1/2 cup hazelnuts (3 oz)
1 tablespoon Sherry vinegar
1 1/2 teaspoons fresh lemon juice
1 teaspoon minced shallot
1 teaspoon sugar
2 tablespoons canola oil
2 teaspoons hazelnut oil
3/4 lb arugula (9 cups), tough stems discarded
1/2 lb strawberries, trimmed and quartered lengthwise
1/2 cup mild fresh goat cheese (2 oz), crumbled
- Preheat oven to 350°F.
- Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Rub warm nuts in a kitchen towel to remove skins (don’t worry if some skins don’t come off). Cool nuts, then coarsely chop.
- Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well.
- Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with goat cheese.
Yield: 4 servings