Strawberry And Arugula Salad With Hazelnut Dressing

Recipe Ingredients

1/2 cup	118ml	Hazelnuts - (3 oz)
1 tablespoon	15ml	Sherry vinegar
1 1/2 teaspoons	7.5ml	Fresh lemon juice
1 teaspoon	5ml	Minced shallot
1 teaspoon	5ml	Sugar
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Canola oil
2 teaspoons	10ml	Hazelnut oil
3/4 lb	340g / 11oz	Arugula - (9 cups) - tough stems discarde
1/2 lb	227g / 8oz	Strawberries - (1 1/2 cups) - trimmed, and
		Quartered lengthwise
1/2 cup	73g / 2.6oz	Mild fresh goat cheese - (2 oz) - crumbled

Recipe Instructions

Preheat oven to 350 degrees.

Roast the 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 the nuts and then coarsely chop.

Whisk together vinegar, lemon juice, shallot, sugar, 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 the goat cheese.

This recipe yields 4 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9720) - from the TV FOOD - NETWORK

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