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I love where I live. With Sonoma’s breathtaking beauty among her rolling hills, picturesque vineyards, and the close-knit community I am blessed to call home, it's easy to say I love what I do. As a real estate professional and food writer, Sonoma Dish endeavors to share with you my enthusiasm for living the wine country lifestyle.



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  • Writer's picture Therese Nugent

Strawberry and Arugula Salad with Balsamic-Hazelnut Vinaigrette

Updated: Nov 18, 2018

Strawberry and Arugula Salad with Balsamic-Hazelnut Vinaigrette

Serves 4

¼ cup balsamic vinegar

1 teaspoon sweet mustard

½ teaspoon sugar

½ cup hazelnut oil salt and freshly ground black pepper, to taste

¼ pound arugula, tough stems removed

¼ pound fresh spinach leaves

2 cups strawberries, hulled and sliced

½ cup hazelnuts, toasted and finely chopped, for garnish

1. In a small bowl, whisk together the vinegar, mustard, and sugar. While continuing to whisk, add the oil in a steady stream and continue to whisk until the oil is incorporated. Season with salt and pepper, to taste.

2. In a large salad bowl, toss the arugula, spinach, and strawberries with the vinaigrette. Evenly divide among four salad plates and garnish with hazelnuts.


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