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

  Semisoft 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. Trim strawberries and cut in half (quarters if whole). Discard any tough stems from arugula. Coarsely crumble goat cheese.
2. Preheat oven to 350F.
3. 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.
4. Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well.
5. Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with goat cheese.

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