Arugula and hazelnut salad


  • Prep Time15 mins
  • Total Time15 mins
  • Makes6 Servings
Arugula and hazelnut salad

Our light grapefruit and greens salad makes for a refreshing, but not overly filling, pause between the appetizer and the main course.


  • 2 tbsp white-wine vinegar

  • 1 tsp Dijon mustard

  • 1 garlic clove

  • 1/4 tsp dried thyme leaves

  • 1/4 tsp salt

  • Pinch granulated sugar

  • 1/4 cup olive oil

  • 1/4 cup snipped chives

  • 3 pink grapefruits, or tangerines

  • 1 fennel bulb

  • 12 cups baby arugula

  • 6 slices prosciutto

  • 3/4 cup toasted hazelnuts


  • In a bowl, whisk vinegar with Dijon, garlic, thyme, salt and sugar. Slowly whisk in oil. Stir in chives. Cut off the top and bottom of grapefruits. Then slice off and discard remaining peel, including all white pith. Carefully slice segments out, leaving membrane that separates them behind. Set segments aside and discard membrane. Trim the feathery fronds from fennel and discard the core. Slice fennel into thin strips.

  • Place arugula, grapefruit segments and fennel in a large bowl. Drizzle with dressing. Toss to mix. Divide between plates. Tear prosciutto and scatter overtop. Sprinkle with hazelnuts. If making ahead, prepare dressing, fennel and nuts. Dressing will keep well, covered and refrigerated, for up to 1 week. Cover and refrigerate grapefruit and fennel up to 1 day. Store nuts in an airtight container up to 1 week.

Nutrition (per serving)

Calories 265, Protein 7g, Carbohydrates 20g, Fat 20g, Fibre 7g, Sodium 157mg.