Arugula Salad - 1859 Oregon's Magazine
yummy arugula salad
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at 1859oregonmagazine.com.
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
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