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root vegetable salad with lemon zest, hazelnuts, and oregon chardonnay vinaigrette

The inclusion of Oregon hazelnuts as a garnish for this salad not only provides a crunchy, salty texture, but is good for your heart -- anytime, but maybe especially at Valentine's Day!
Prep Time10 minutes
Chilling time1 hour
Course: Appetizer
Cuisine: American
Keyword: Salad
Servings: 2 servings +/-
Author: More Time at the Table/Alyce Morgan
Cost: $7

Ingredients

  • 1 cup baby arugula
  • Kosher salt and fresh ground pepper
  • 2 scallions, divided, cut in half lengthwise, and sliced on the bias thinly
  • 3-4 baby red beets-1-2 inches diameter, peeled, sliced very thinly
  • 2 red radishes, trimmed, sliced very thinly
  • ½ medium fennel bulb, trimmed, sliced very thinly (a few fronds reserved for garnish)
  • Lemon zest, about ¼ of a medium lemon
  • 6 salted roasted hazelnuts, crushed (Place nuts on cutting board and crush them just a bit using the side of a chef’s knife—you want them in large pieces.)
  • 1 tablespoon each Oregon Chardonnay and extra virgin olive oil for the vinaigrette
  • Fresh parsley leaves for garnish

Instructions

  • Add ½ cup arugula to a small, shallow serving bowl. Season with a pinch each of kosher salt and fresh ground pepper. Sprinkle with a teaspoon or so of the sliced scallions; toss with your fingers. Top with ½ of the beets, 1 sliced radish, and ½ of the sliced fennel. Zest a bit of lemon rind over the salad. Sprinkle with 3 crushed hazelnuts and another teaspoon or so of the sliced scallions. In a measuring cup, whisk together the Oregon Chardonnay, olive oil, and a pinch each kosher salt and fresh ground pepper to make the vinaigrette. Drizzle the salad very lightly with the vinaigrette. Garnish with reserved fennel fronds and parsley leaves. Repeat process for the other salad. Chill both bowls up to an hour before serving

Notes

Copyright Alyce Morgan, 2019. All rights reserved.