Arugula Salad with Grapes, Feta, and Hazelnuts

• 13 cup chopped hazelnuts
• 3 Tbs. white wine vinegar
• 2 tsp. pure maple syrup or brown sugar
• 3 Tbs. olive oil
• 1 5-oz. bag arugula (9 cups) or baby spinach
• 1 1/2 cups halved red grapes (9 oz.)
• 1/2 cup crumbled feta

1. Toast hazelnuts in small skillet over medium-low heat 2 to 4 minutes, or until fragrant and golden, shaking pan often to prevent burning.
2. Transfer to plate to cool.
3. Whisk together vinegar and maple syrup in large serving bowl; drizzle in oil while whisking, and season with salt and pepper, if desired.
4. Add arugula, grapes, feta, and toasted hazelnuts, and toss to coat.

hazelnuts, white wine vinegar, maple syrup, olive oil, arugula, grapes, feta

Taken from www.vegetariantimes.com/recipe/arugula-salad-with-grapes-feta-and-hazelnuts/ (may not work)