Baby Arugula Salad with Nectarines and Toasted Hazelnuts Recipe

• 1 head frisee
• 4 medium white nectarines
• 2 tablespoons red wine vinegar
• 1/2 teaspoon sherry vinegar
• Salt
• Freshly ground black pepper
• 3 tablespoons extra-virgin olive oil
• 6 ounces baby arugula
• 1/2 cup shelled and unsalted hazelnuts, toasted and coarsely chopped

1. Cut off the base of the frisee and discard, then chop the rest into bite-size pieces.
2. Cut the nectarines into sixths and set aside.
3. Combine the vinegars in a medium nonreactive bowl, add salt and pepper to taste, then add the olive oil in a thin stream, whisking to mix.
4. Place the arugula, frisee, nectarines, and toasted hazelnuts in a serving bowl.
5. Pour the dressing over the salad, toss to combine, and serve.

frisee, white nectarines, red wine vinegar, sherry vinegar, salt, freshly ground black pepper, extravirgin olive oil, baby arugula

Taken from www.chowhound.com/recipes/baby-arugula-salad-with-nectarines-and-toasted-hazelnuts-10666 (may not work)