Arugula Hazelnut Salad w/ Fig Balsamic
serves 2
- 4 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 heaping tablespoon fig jam
- 2 tablespoons red onion minced
- salt & pepper
- 5 oz. (about 6 cups) arugula
- 1/4 cup roasted hazelnuts & chopped
- 1/4 cup shaved Parmegiano Reggiano cheese
In a small jar mix olive oil, balsamic vinegar, fig jam and red onion. Season dressing with salt & pepper. Lid jar and shake until dressing is well incorporated. In a large bowl, toss the arugula and hazelnuts with the dressing. Add the shaved Parmesan, lightly toss and serve in two large bowls.