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Strawberry Arugula Salad with Hazelnuts and Feta


For the salad:

½ pound arugula

½ pound Tuscan kale

12 strawberries, sliced

For the balsamic dressing:

12 very ripe strawberries, sliced

½ cup white balsamic vinegar

1 cup extra virgin olive oil

1 tablespoon shallot, minced

Salt and pepper to taste

For the cocoa-dusted hazelnuts:

2 cups sugar

2 cups water

1 cup hazelnuts

1 tablespoon cocoa

For the herbed feta:

1 cup crumbled feta cheese

1 teaspoon parsley, chopped

1 teaspoon tarragon, chopped

1 teaspoon chives, diced


Balsamic Dressing

  1. Combine first four ingredients in a blender and starting at a lower speed, purée well.
  2. Turn the speed up and continue to blend until completely emulsified.
  3. Season with salt and pepper. (Note: I like to go heavy on the pepper.)

Cocoa-Dusted Hazelnuts                                                 

  1. Preheat oven to 300 degrees. Combine water and sugar in a small sauce pot and bring to a simmer. Add hazelnuts and simmer for two minutes.
  2. Strain nuts from simple syrup mixture and spread out on a baking sheet lined with parchment paper. Bake for 15 minutes, rotating every 5 minutes, then remove from oven and let cool slightly.
  3. Place in mixing bowl and season with a touch of salt and cocoa powder until evenly coated.

Herbed Feta     

Combine all ingredients in a bowl and set aside in refrigerator until ready for use.

To Assemble         

In a large mixing bowl, combine greens, sliced strawberries, and vinaigrette to taste (you’ll have some dressing left over). Season lightly with salt and pepper and top with hazelnuts and feta.


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