Strawberry and Arugula Salad with Hazelnut Dressing

Ingredients

• Strawberries

  Raw

  1 ½ cup, halves or 228g

• Hazelnuts or filberts

  Nuts

  ½ cup, chopped or 57g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Arugula

  Raw

  9 cup or 180g

• Hazelnut oil

  2 tsp or 9g

• Red wine vinegar

  1 tbsp or 15g

• Goat cheese

  Soft type

  2 oz or 57g

• Shallots

  Raw

  ⅓ tbsp chopped or 3g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Lemon juice

  Raw

  1 ½ tsp or 8g

Directions

1. Preheat oven to 350°F (175°C).
2. Trim strawberries and cut in half (or quarters if large). Discard any tough stems from arugula. Coarsely crumble goat cheese.
3. Spread hazelnuts in a single layer on a baking sheet. Roast in preheated oven until fragrant and lightly browned, 10 to 15 minutes. Let cool slightly, then rub the nuts in a clean kitchen towel to remove as much of the skins as possible.
4. In a small bowl, whisk together vinegar, lemon juice, shallot, sugar, salt, and pepper to taste. Gradually whisk in both oils until the dressing is emulsified.
5. In a large bowl, combine arugula, strawberries, hazelnuts, and dressing. Toss gently to coat.
6. Divide the salad among plates and top with crumbled goat cheese.