Arugula and Endive Salad with Lemon-Thyme Vinaigrette

Serves

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.

Ingredients

  LEMON-THYME VINAIGRETTE:
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
  SALAD:
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)

Directions

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.