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.