Ingredients:
1-2 bunches arugula, coarsely chopped
About 20 cherries, pitted and halved
½ cup toasted hazelnuts, chopped
Vinaigrette:
2 teaspoons grated orange zest
½ cup orange juice
4 tablespoons red wine or champagne vinegar
½ teaspoon sea salt
½ cup olive oil
Directions:
1. Add the arugula to a large salad bowl. Toss in the cherries.
2. Combine all the dressing ingredients in a jar with a tight lid and shake until well combined.
3. Slowly drizzle the vinaigrette over the arugula and cherries, mixing as you pour; taste to adjust the amount of dressing you like – a light coating lets the ingredients shine.
4. Serve the salad on plates and sprinkle with the toasted hazelnuts.
5. To toast the hazelnuts: Toast in a 350 degree F. oven on a baking sheet until brown, about 5-7 minutes. Check once or twice as they tend to brown quickly. Rub the hot nuts in a kitchen towel to remove the skins.
Serves 4-5