Shelly's Recipe

STRAWBERRY AND ARUGULA SALAD WITH HAZELNUT DRESSING

Category: Salad

1/2 cup hazelnuts (3 oz)
1 tbsp sherry vinegar
1 1/2 tsp fresh lemon juice
1 tsp minced shallot and sugar
Salt and pepper, to taste
2 tbsp canola oil
2 tsp hazelnut oil
3/4 lb arugula, tough stems discarded
1/2 lb strawberries, trimmed and quartered lengthwise (1 1/2 cups)
1/2 cup mild goat cheese, crumbled (2 oz)

Preheat oven to 350 and roast nuts in a shallow baking pan until golden, 10-15 minutes. Rub warm nuts in a kitchen towel to remove skins. Cool and coarsely chop.

Whisk next 6 ingredients. Add oils in a slow stream, whisking until combined well. Toss together everything except cheese and divide among salad plates. Dot with cheese. Serves 4