This lively salad pairs mildly peppery baby arugula with slivers of crispy endive, chewy cherries, crunchy hazelnuts and juicy oranges for a wonderful range of tastes and textures.
The light lemon-thyme pulls it all together with a gentle tang that complements the different ingredients and lets the flavorful nuances of each really shine.
|1/4 cup||hazelnut oil (or mild extra-virgin olive oil)|
|grated zest of 1/2 lemon|
|1 tablespoon||fresh lemon juice|
|1/2 teaspoon||Dijon mustard|
|1/2 teaspoon||very finely minced fresh lemon thyme of thyme leaves|
|Salt and freshly ground black pepper|
|5 ounces||Earthbound Farm Organic Baby Arugula or wild arugula|
|2||Belgian endives (very thinly sliced)|
|1/3 cup||toasted hazelnuts (halved)|
|1/3 cup||dried cherries|
|2||oranges (peeled and segmented)|
To make the vinaigrette, combine the oil, zest, lemon juice, mustard and thyme in a small jar and seal tightly. Shake vigorously to combine. Season to taste with salt and pepper. Set aside at room temperature. You can make the vinaigrette up to 2 days in advance and store it in the refrigerator; let the dressing come to room temperature before using.
Place the arugula and endive in a large bowl and toss to distribute evenly. Add the vinaigrette and toss again to coat the greens. Transfer the greens to a platter or divide among salad plates. Garnish with a scattering of hazelnuts and cherries. Arrange the orange segments around the greens decoratively and serve immediately.