Cheddar-Blue Salad with Hazelnuts and Dates

Cheddar-Blue Salad with Hazelnuts and Dates

If you are using hazelnuts with skins, allow to cool after roasting and then rub between fingers to loosen and remove skins. Discard skins.

Ingredients












Cooking Instructions

1

Heat oven to 350°F. Place hazelnuts on rimmed baking pan and roast for 10-12 minutes. Cool, and roughly chop.


2

Make vinaigrette: Bring small saucepan to medium-low heat and melt butter. Add shallots and cook until translucent. Add lemon zest and thyme and cook for 2 more minutes. Remove from heat and spoon into small bowl. Add lemon juice and olive oil and mix well. Add salt and pepper to taste.


3

In large bowl, toss arugula with two-thirds of vinaigrette. Mix in hazelnuts, dates and salt and pepper to taste. Divide salad onto 4 plates. Sprinkle cheddar blue cheese shavings over salad and drizzle remaining dressing delicately over plates.


Ingredients












Cooking Instructions

1

Heat oven to 350°F. Place hazelnuts on rimmed baking pan and roast for 10-12 minutes. Cool, and roughly chop.


2

Make vinaigrette: Bring small saucepan to medium-low heat and melt butter. Add shallots and cook until translucent. Add lemon zest and thyme and cook for 2 more minutes. Remove from heat and spoon into small bowl. Add lemon juice and olive oil and mix well. Add salt and pepper to taste.


3

In large bowl, toss arugula with two-thirds of vinaigrette. Mix in hazelnuts, dates and salt and pepper to taste. Divide salad onto 4 plates. Sprinkle cheddar blue cheese shavings over salad and drizzle remaining dressing delicately over plates.


More Recipes Like This


previous
next