Arugula with Goat Cheese, Hazelnuts and Pomegranate
Author: 
Prep time: 
Total time: 
Serves: 4-8
 
Ingredients
  • 1 bunch arugula (5 oz container)
  • ¼ cup goat cheese
  • ¼ cup pomegranate seeds
  • ¼ chopped hazelnuts, toasted
Vinaigrette
  • 3 tbsp olive oil
  • 2 tsp sherry vinegar
  • 1 tbsp brown mustard
  • ½ tsp truffle oil (optional)
  • salt and pepper to taste
Instructions
  1. Combine first three salad ingredients.
  2. Toast hazelnuts for 8 minutes on 400 degrees. Let cool. Remove skins with wet paper towel and coarsely chop.
  3. Meanwhile, whisk together oils, vinegar, mustard, salt and pepper.
  4. Toss vinaigrette with salad shortly before serving.
Recipe by Weekend Table at https://weekendtable.com/2013/12/20/arugula-goat-cheese-hazelnuts-pomegranate/