Arugula and Endive Salad with Lemon Thyme Vinaigrette
Peppery arugula and slivers of endive partner in a lively salad that also stars toasted hazelnuts, dried cherries, and orange segments. The lemon thyme dressing is mildly piquant and very light, which lets the nuances of flavors of each ingredient really shine.
Ingredients
| 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) |
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; 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 the salad with a scattering of hazelnuts and cherries. Decoratively arrange the orange segments around the greens and serve immediately.
