Emprimir
Correo Electrónico
Add a photoRaciónes: 4
Ingredientes
- 1/2 c. hazelnuts - (3 ounce)
- 1 Tbsp. Sherry vinegar
- 1Â 1/2 tsp fresh lemon juice
- 1 tsp chopped shallot
- 1 tsp sugar
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
- 2 Tbsp. canola oil
- 2 tsp hazelnut oil
- 3/4 lb arugula - (9 c.) tough stems discarde
- 1/2 lb strawberries - (1 1/2 c.) trimmed, and
- Â Â quartered lengthwise
- 1/2 c. mild fresh goat cheese - (2 ounce) crumbled
Direcciones
- Preheat oven to 350 degrees.
- Roast the nuts in a shallow baking pan in middle of oven till golden brown, 10 to 15 min. Rub hot nuts in a kitchen towel to remove skins (do not worry if some skins do not come off). Cold the nuts and then coarsely chop.
- Whisk together vinegar, lemon juice, shallot, sugar, salt, and pepper, to taste. Add in oils in a slow stream, whisking till combined well.
- Toss together arugula, strawberries, hazelnuts, and dressing. Divide salad among plates and dot with the goat cheese.
- This recipe yields 4 servings.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 4 servings | |
| Calories 238 | |
| Calories from Fat 174 | 73% |
| Total Fat 20.0g | 25% |
| Saturated Fat 5.35g | 21% |
| Trans Fat 0.03g | |
| Cholesterol 14mg | 5% |
| Sodium 124mg | 5% |
| Potassium 329mg | 9% |
| Total Carbs 8.67g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 5.3g | 4% |
| Protein 8.17g | 13% |
