Arugula Salad - 1859 Oregon's Magazine

Ingredients

• 1 lb baby arugula
• ½ cup toasted hazelnut pieces
• ½ cup crumbled goat cheese
• ½ cup English cucumbers, diced
• ½ cup breakfast radish, diced
• ½ cup vanilla hazelnut vinaigrette
• salt and pepper to taste
• 1 cup toasted hazelnuts
• ¼ cup champagne vinegar
• 1 tbsp vanilla paste
• 3 tbsp dijon mustard
• 1 clove garlic
• ½ shallot
• ¼ cup sugar
• 1 cup water
• 2 cups canola oil