4 Servings 25 min Cook
1 1/2 Cup, halves Strawberries
1/2 Cup, chopped Hazelnuts Or Filberts
2 Tbsp Vegetable Oil
9 Cup Arugula
2 Tsp Hazelnut Oil
1 Tbsp Red Wine Vinegar
2 Oz Goat Cheese
1/3 Tbsp chopped Shallots
1 Tsp Sugar
1 1/2 Tsp Lemon Juice
Trim strawberries and cut in half (quarters if whole).
Discard any tough stems from arugula.
Coarsely crumble goat cheese.
Preheat oven to 350F.
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.
