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Prep time
20 minutes
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Cook time
5 minutes
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Serves
5
Author Notes
This arugula salad with grape, blood orange, & goat cheese, dressed with a honey and hazelnut vinaigrette, is a vibrant, unforgettable blend of flavors! —Elizabeth
Ingredients
- For the Dressing
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1 ounce
Hazelnuts, Crushed/Ground into a fine flour/powder (You may also buy hazelnut flour if it already exists)
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1 tablespoon
White Wine Vinegar
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1 tablespoon
Honey
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Juice from 1/4 of one small lemon
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1 tablespoon
Olive Oil, Optional. You may also use an additional TBSP of water in place of this, if you would prefer less fat.
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2 tablespoons
Water
- For the Salad
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10 ounces
Arugula
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5 ounces
Red Seedless Grapes, Chopped in fourths
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1
Medium Blood Orange, Peeled, Chopped
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15
Hazelnuts, Halved or Chopped, Optional for crunchy texture, but recommended
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2.5 ounces
Goat Cheese, Crumbled
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Additional protein as desired, optional.
Directions
- For the Dressing
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Crush hazelnuts into flour using a coffee grinder and set aside. (To crush the hazelnuts you can also use a mortar and pestle, or blender, but the coffee grinder will work best in this case due to the small amount of nuts needed, plus their size and texture.)
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Add white wine vinegar, lemon juice, and honey to a small pot or stove-safe measuring cup over low heat.
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Stir until honey dissolves and becomes liquid.
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Add the crushed hazelnuts, and stir until smooth.
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Remove from heat, and add olive oil (if being used) and water.
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Cool before enjoying.
- For the Salad
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Combine arugula, chopped grapes, chopped blood orange, halved hazelnuts, and crumbled goat cheese to a bowl.
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Lightly toss to evenly combine.
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Add cooled dressing, mix, and enjoy.
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