Arugula Salad

1 lb baby arugula

For the Salad

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

For Vanilla Hazelnut Vinaigrette

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

salt and pepper to taste

For the Salad

Place all ingredients except dressing and cheese in a bowl.

Pour dressing, a little at a time, around the inside of the bowl, then slowly toss the arugula, using your fingers to be careful not to crush it.

Season salad with salt and pepper and more dressing as needed. Garnish with toasted hazelnuts and goat cheese.

For the Vanilla Hazelnut Vinaigrette

Place all ingredients except oil in a blender. Blend for 20-30 seconds until fully mixed.

Slowly add oil. If it thickens too fast, add a bit more water.

When the vortex closes, do not add more oil.

Place dressing in a bowl and finish the seasoning with a whisk, adding salt, pepper and sugar to taste.

VW bus on the road in Oregon

Subscribe to get more trip, recipe, nesting ideas from us!