Pea Shoot & Arugula Salad with Radishes & Hazelnuts

By [e-mail]

Ingredients

• 1/2 C hazelnuts
• 1 1/4 T Champagne vinegar
• 1/4 t Dijon mustard
• 1/4 t honey
• 1/4 t minced shallot
• 1/4 C olive oil
• Salt & pepper
• 5 oz baby arugula
• 1 oz pea shoots
• 4 radishes, very thinly sliced on a mandolin
• 1 fennel bulb halved lengthwise, thinly sliced on a mandoline

Preparation

Step 1

Preheat oven to 375. Spread hazelnuts on pie plate & toast til fragrant & skins blister, @ 14 min. Transfer to kitchen towel & let cool slightly, then vigorously rub together to remove skins. Coarsely chop the nuts
In large bowl, whisk vinegar, Dijon mustard, honey & shallot. Add olive oil & whisk til blended. Season with salt & pepper. Add arugula, pea shoots, radishes, fennel & hazelnuts; toss well. Season with salt & pepper.