Arugula Salad with Balsamic Vinaigrette and Toasted Hazelnuts

Ingredients

1/4 cup hazelnuts 
1 shallot, coarsely chopped
1 tablespoon Dijon mustard
1 garlic clove, coarsely chopped 
4 tablespoons balsamic vinegar
1/2 cup grapeseed oil
Salt and freshly ground black pepper

6 cups baby arugula

1/4 cup hazelnuts
1 eschalot, coarsely chopped
3 teaspoons Dijon mustard
1 garlic clove, coarsely chopped
3 tablespoons balsamic vinegar
1/2 cup grapeseed oil
Salt and freshly ground black pepper

6 cups baby rocket

Directions

PREP TIME
25
MINS
COOKING TIME
10
MINS
Serves
4
Make-A-Head:
The hazelnuts and vinaigrette can be prepared 1 day ahead. Store the hazelnuts airtight at room temperature. Cover and refrigerate the vinaigrette, and then let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.
Make-A-Head:
The hazelnuts and vinaigrette can be prepared 1 day ahead. Store the hazelnuts airtight at room temperature. Cover and refrigerate the vinaigrette, and then let the vinaigrette stand at room temperature for 15 minutes and rewhisk before using.
To prepare the hazelnuts:
Preheat the oven to 350°F. 

Toast the hazelnuts on a baking sheet until lightly golden brown, shaking the pan occasionally to jostle the nuts and ensure they cook evenly, about 10 minutes. Cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. Very coarsely chop the hazelnuts.

To make the dressing:

In a blender, blend the shallot, mustard, garlic, and 2 tablespoons of the vinegar until very finely chopped. Add the remaining 2 tablespoons of vinegar and blend until smooth. With the blender on low, slowly drizzle in the oil until emulsified. Season the vinaigrette to taste with salt and pepper.

To serve:
In a large bowl, toss the arugula with enough vinaigrette to coat. Season to taste with salt and pepper. 

Mound the salad on 4 plates, dividing equally. Sprinkle with the hazelnuts and serve.

To prepare the hazelnuts:
Preheat the oven to 180°C.

Toast the hazelnuts on a baking tray until lightly golden brown, shaking the pan occasionally to jostle the nuts and ensure they cook evenly, about 10 minutes. Cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. Very coarsely chop the hazelnuts.

To make the dressing:

In a blender, blend the eschalot, mustard, garlic, and 1 1/2 tablespoons of the vinegar until very finely chopped. Add the remaining 1 1/2 tablespoons of vinegar and blend until smooth. With the blender on low, slowly drizzle in the oil until emulsified. Season the vinaigrette to taste with salt and pepper.

To serve:

In a large bowl, toss the rocket with enough vinaigrette to coat. Season to taste with salt and pepper.

Mound the salad on 4 plates, dividing equally. Sprinkle with the hazelnuts and serve.