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Arugula and Endive Salad with Lemon-Thyme Vinaigrette 6 Servings LEMON-THYME VINAIGRETTE: ¼ cup hazelnut oil (or mild extra-virgin olive oil) grated zest of 1/2 lemon 1 Tbsp fresh lemon juice ½ tsp Dijon mustard ½ tsp very finely minced fresh lemon thyme of thyme leaves Salt and freshly ground black pepper SALAD: 5 oz Earthbound Farm Organic Baby Arugula or wild arugula 2 Belgian endives (very thinly sliced) ⅓ cup toasted hazelnuts (halved) ⅓ cup dried cherries 2 oranges (peeled and segmented)
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Arugula and Endive Salad with Lemon-Thyme Vinaigrette

This lively, easy-to-make 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.

A light lemon-thyme dressing pulls it all together with a gentle tang that complements the ingredients and lets the flavorful nuances of each really shine. It's a perfect side salad to jazz up a weeknight meal!

6 Servings

Ingredients

LEMON-THYME VINAIGRETTE:

¼ cup

hazelnut oil (or mild extra-virgin olive oil)

grated zest of 1/2 lemon

1 Tbsp

fresh lemon juice

½ tsp

Dijon mustard

½ tsp

very finely minced fresh lemon thyme of thyme leaves

Salt and freshly ground black pepper

SALAD:

5 oz

Earthbound Farm Organic Baby Arugula or wild arugula

2

Belgian endives (very thinly sliced)

⅓ cup

toasted hazelnuts (halved)

⅓ 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, where the flavors will marry beautifully. Be sure to 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. Scatter the hazelnuts and cherries over the top of each salad, then arrange the orange segments around the greens decoratively. Serve immediately.

Per serving: 180 Calories, Fat 13 grams, Cholesterol 0 mg, Sodium 55 mg, Carbohydrates 16 grams, Fiber 4 grams, Sugars 11 grams, Protein 3 grams.

Percentage Daily Values per serving (based on a 2,000-calorie diet): Vitamin A 20%, Vitamin C 60%, Calcium 8%, Iron 6%. 

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