Hazelnut Salad with Sourdough Croutons

• 6 slices sourdough bread, cubed
• 1/4 cup hazelnut oil or other nut oil
• 1 Tbs. white wine vinegar
• 2 tsp. Dijon mustard
• 3 Tbs. hazelnut oil or other nut oil
• 1 shallot, finely chopped
• 8 oz. baby arugula
• 1 apple, cored and sliced
• 1/2 cup crushed blanched hazelnuts
• 1/2 cup dried figs, quartered
• 1 oz. shaved Gruyere cheese

1. To make Croutons: Preheat oven to 350F.
2. Toss bread cubes with oil in shallow baking pan.
3. Bake 15 minutes, or until crisp.
4. To make Vinaigrette: Combine vinegar and mustard in bowl.
5. Whisk in oil and 1 Tbs.
6. water.
7. Stir in chopped shallot.
8. To assemble Salad: Toss all ingredients with Vinaigrette.
9. Top with croutons.

bread, hazelnut oil, white wine vinegar, mustard, hazelnut oil, shallot, baby arugula, apple, hazelnuts, dried figs, gruyere cheese

Taken from www.vegetariantimes.com/recipe/hazelnut-salad-with-sourdough-croutons/ (may not work)