Arugula Salad With Grape, Blood Orange, & Goat Cheese

• For the Dressing
• 1 ounce Hazelnuts, Crushed/Ground into a fine flour/powder (You may also buy hazelnut flour if it already exists)
• 1 tablespoon White Wine Vinegar
• 1 tablespoon Honey
• Juice from 1/4 of one small lemon
• 1 tablespoon Olive Oil, Optional. You may also use an additional TBSP of water in place of this, if you would prefer less fat.
• 2 tablespoons Water
• For the Salad
• 10 ounces Arugula
• 5 ounces Red Seedless Grapes, Chopped in fourths
• 1 Medium Blood Orange, Peeled, Chopped
• 15 Hazelnuts, Halved or Chopped, Optional for crunchy texture, but recommended
• 2.5 ounces Goat Cheese, Crumbled
• Additional protein as desired, optional.

1. Crush hazelnuts into flour using a coffee grinder and set aside. (To crush the hazelnuts you can also use a mortar and pestle, or blender, but the coffee grinder will work best in this case due to the small amount of nuts needed, plus their size and texture.)
2. Add white wine vinegar, lemon juice, and honey to a small pot or stove-safe measuring cup over low heat.
3. Stir until honey dissolves and becomes liquid.
4. Add the crushed hazelnuts, and stir until smooth.
5. Remove from heat, and add olive oil (if being used) and water.
6. Cool before enjoying.
7. Combine arugula, chopped grapes, chopped blood orange, halved hazelnuts, and crumbled goat cheese to a bowl.
8. Lightly toss to evenly combine.
9. Add cooled dressing, mix, and enjoy.

dressing, hazelnuts, white wine vinegar, honey, lemon, olive oil, water, salad, arugula, red, orange, hazelnuts, goat cheese

Taken from food52.com/recipes/81318-arugula-salad-with-grape-blood-orange-goat-cheese (may not work)