Active Time

　　15 min

　　Total Time

　　25 min

　　

Ingredients

Makes 4 servings

　　1/2 cup hazelnuts (3 oz)

　　1 tablespoon Sherry vinegar

　　1 1/2 teaspoons fresh lemon juice

　　1 teaspoon minced shallot

　　1 teaspoon sugar

　　2 tablespoons canola oil

　　2 teaspoons hazelnut oil

　　3/4 lb arugula (9 cups), tough stems discarded

　　1/2 lb strawberries (1 1/2 cups), trimmed and quartered lengthwise

　　1/2 cup mild fresh goat cheese (2 oz), crumbled

　　

Step 1

Preheat oven to 350°F.

　　

Step 2

Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Rub warm nuts in a kitchen towel to remove skins (don't worry if some skins don't come off). Cool nuts, then coarsely chop.

　　

Step 3

Whisk together vinegar, lemon juice, shallot, sugar, and salt and pepper to taste. Add oils in a slow stream, whisking until combined well.

　　

Step 4

Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with goat cheese.