Seared Feta Salad with Beets, Hazelnuts & Oregano Vinaigrette by Laura Lea - FoodSocial

Ingredients

• 1 cup Hazelnut
• 1 Egg
• 15 oz Feta Cheese
• .25 cup Panko Bread Crumbs
• .25 tsp Red Pepper Flakes
• .25 tsp Onion Powder
• 2 Tbsp Avocado Oil
• .75 cup Apricots, Dried
• 8 oz Beets, Pre-Cooked
• 4 oz Arugula
• .333 cup Lemon Juice
• .5 cup Extra Virgin Olive Oil
• 2 Tbsp Honey
• 1.5 tsp Coarse-Dijon Mustard - Noble Made
• 1 tsp White Miso Paste
• 2 cloves Garlic
• dried oregano
• Oregano Essential Oil, Food-Grade
• .25 tsp Salt
• pinch Black Pepper