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Hazelnut Salad with Sourdough Croutons

Nut oil is used two ways here—to crisp croutons and season a vinaigrette.

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Nut oil is used two ways here—to crisp croutons and season a vinaigrette.

Servings
SERVING

Ingredients

  • CROUTONS
  • 6 slices sourdough bread, cubed
  • 1/4 cup hazelnut oil or other nut oil
  • VINAIGRETTE
  • 1 Tbs. white wine vinegar
  • 2 tsp. Dijon mustard
  • 3 Tbs. hazelnut oil or other nut oil
  • 1 shallot, finely chopped
  • SALAD
  • 8 oz. baby arugula
  • 1 apple, cored and sliced
  • 1/2 cup crushed blanched hazelnuts
  • 1/2 cup dried figs, quartered
  • 1 oz. shaved Gruyère cheese

Preparation

1. To make Croutons: Preheat oven to 350°F. Toss bread cubes with oil in shallow baking pan. Bake 15 minutes, or until crisp.

2. To make Vinaigrette: Combine vinegar and mustard in bowl. Whisk in oil and 1 Tbs. water. Stir in chopped shallot.

3. To assemble Salad: Toss all ingredients with Vinaigrette. Top with croutons.

Nutrition Information

  • Serving Size Serves 8
  • Calories 228
  • Carbohydrate Content 23 g
  • Cholesterol Content 4 mg
  • Fat Content 14 g
  • Fiber Content 3 g
  • Protein Content 5 g
  • Saturated Fat Content 2 g
  • Sodium Content 139 mg
  • Sugar Content 10 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g