Curtis Stone’s Arugula Salad with Avocado, Shallots, and Raspberry Vinaigrette

Arugula Salad with Avocado, Shallots, and Raspberry Vinaigrette

(Makes 4 servings)

• 1/3 cup hazelnuts
• 1/2 cup raspberry vinegar
• 2 small shallots, cut into thin rings
• 1/3 cup grapeseed oil
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh flat leaf parsley
• 5 ounces baby arugula leaves, stems trimmed
• 1 avocado, peeled, pitted, sliced
• 1 cup fresh raspberries

To roast hazelnuts:

Preheat oven to 350°F. Place hazelnuts on heavy baking sheet and roast in oven for about 8 minutes, or until center of nuts are lightly golden. As nuts roast, gently shake pan occasionally to ensure they brown evenly. Set aside to cool.

Rub hazelnuts between your palms to loosen brown husks, allowing husks to fall to work surface. Discard husks and chop hazelnuts.

To make raspberry vinaigrette:

In small saucepan, combine vinegar and shallots and bring to simmer over medium heat. Remove saucepan from heat and allow to cool. Strain shallots from vinegar and pour vinegar into large bowl. Reserve shallots.

Slowly add grapeseed oil and olive oil to vinegar, whisking constantly to blend. Whisk in parsley and season vinaigrette to taste with salt and pepper.

To serve:

In large bowl, toss arugula leaves and reserved shallots with enough vinaigrette to coat; season to taste with salt and pepper. Mound salad onto 4 plates. Arrange avocado slices and raspberries among arugula. Sprinkle with toasted hazelnuts and serve immediately.

Per serving

Calories: 254

Total Fat: 21 g

Saturated Fat: 2 g

Sodium:  16 mg

Carbohydrate:  16 g

Fiber:  7 g

Protein:  4 g

Diabetic Exchanges: 0.25 fruit, 0.5 vegetable, 2.5 fat