Monday, June 05, 2006

RECIPE:Rocket Arugula with Hazelnuts and Strawberry Vinaigrette

Arugula Salad with Strawberry Vinaigrette

Rocket Arugula with Hazelnuts and Strawberry Vinaigrette
Serves: 4

6 cups arugula
1/3 cup chopped toasted hazelnuts
Strawberry Vinaigrette

Toast hazelnuts by preheating oven to 350° F. Place hazelnuts on a baking sheet and put in the lower half of the oven for a bout 10-15 minutes until the skins are beginning to blister and you can smell them. Remove them from the oven and place in a clean kitchen towel and wrap up. Let sit for about 1 minute. Then rub the nuts inside the towel to remove the skins. Not all of the skins will be removed which is fine. Let cool completely.

Place Arugula, toasted hazelnuts and onions in a salad bowl. Drizzle in the Strawberry Vinaigrette and toss to combine. Serve immediately.

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