Nectarine and Hazelnut Salad
- 1/4 cup roughly chopped toasted hazelnuts, skins removed
- 1/2 teaspoon minced or crushed garlic
- 1/4 teaspoon salt
- 1 tablespoon balsamic vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons roasted hazelnut oil
- 2 tablespoons extra-virgin olive oil
- 4 cups baby lettuce leaves
- 1 1/2 cups red endive leaves
- 1 1/2 cups endive leaves
- 1/2 cup baby arugula leaves
- 1 nectarine, pit removed and cut into 16 thin slices
- Preheat oven to 350 degrees. Place hazelnuts on a baking sheet and roast for 5 to 7 minutes until fragrant and skins start to split and peel away from nut. Place hot nuts in the middle of a kitchen towel and gather it up at the ends. Rub nuts roughly in the towel to remove skins (if some skin remains, that's okay).
- Meanwhile, in a large salad bowl, combine garlic, salt, vinegar, lemon juice, and oils, and whisk. Add lettuce, endive, and arugula, and toss to coat. Add nectarine and hazelnuts; toss gently.
Make Ahead Tip
- If you assemble the salad ahead of time, coat the nectarines in lemon juice to prevent browning. Dress right before serving.
- You can also use peaches or apples in place of nectarines, and radicchio instead of red endive.
Per serving: 198 kcal cal., 18 g fat (2 g sat. fat), 166 mg sodium, 3 g fiber, 4 g sugar, 3 g pro., 49 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet