Preheat the oven to 350°F.
Toast the hazelnuts on a baking sheet until lightly golden brown shaking the pan occasionally to jostle the nuts and ensure they cook evenly about 10 minutes.
Cool completely.
Rub the hazelnuts between your palms to remove the dark skins from the nuts. Very coarsely chop the hazelnuts.
Blend the shallot mustard garlic and 2 tablespoons of the vinegar in a blender until very finely chopped.
Add the remaining 2 tablespoons of vinegar and blend until smooth.
With the blender on low slowly drizzle in the oil until emulsified. Season the vinaigrette to taste with salt and pepper.
Toss the arugula in a large bowl with enough vinaigrette to coat.
Season to taste with salt and pepper.
Mound the salad on 4 plates dividing equally.
Sprinkle with the hazelnuts and serve.
Visit http://curtisstone.com.
This recipe has been added to the following public cookbooks:
GOOD EATS,
Ken's Cook Book,
The Happy Vegetarian - Enough to Share
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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