Nectarine & Hazelnut Salad

If you assemble the salad ahead of time, coat the nectarines in lemon juice to prevent browning. Dress right before serving.

Ingredients

Salad
¼ cup roughly chopped
toasted hazelnuts, skins removed
4 cups baby lettuce leaves
1 ½ cups red endive leaves
1 ½ cups endive leaves
½ cup baby arugula leaves
1 nectarine, pit removed, and cut into 16 thin slices

Dressing
½ teaspoon minced or crushed garlic
¼ teaspoon salt
1 tablespoon balsamic vinegar
1 tablespoon fresh lemon juice
2 tablespoons roasted hazelnut oil
2 tablespoons extra-virgin olive oil

Can't Find
...nectarines? Try peaches or apples
...red endive? Try radicchio

Directions

Place hazelnuts on a baking sheet and roast at 350°F for 5 to 7 minutes, or until fragrant and skins start to split and peel away from nut. Place the hot nuts in the middle of a kitchen towel and gather it up at the ends. Rub the nuts roughly in the towel to remove the skins (if some skin remains, that's okay).

Meanwhile, in a large salad bowl, combine the dressing ingredients and whisk. Add the lettuce, endive, and arugula and toss to coat. Then add the nectarine slices and hazelnuts; toss gently. Divide among 4 salad plates and serve.