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.
Enjoy!