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Arugula and Hazelnut Salad


  • 1 shallot, chopped coarse
  • 1 tablespoon dijon mustard
  • 1 clove garlic, chopped
  • 4 tablespoons balsamic vinegar, separated
  • salt to taste
  • freshly ground black pepper to taste
  • 1/2 cup extra virgin olive oil
  • 6 cups baby arugula
  • 1/4 cup hazelnuts


  1. Place shallot, garlic, Dijon mustard, and 2 tablespoons of balsamic vinegar in a blender and pulse until the ingredients are finely chopped. Add the remaining balsamic vinegar and blend until smooth.
  2. Add a little salt and freshly ground pepper, then start the blender again. With the blender still running, slowly drizzle in the extra virgin olive oil.
  3. Refrigerate the dressing overnight.
  4. When you're ready to serve, toss the dressing with 6 cups of fresh arugula and top with the hazelnuts.