ARUGULA, FRISEE & STRAWBERRY SALAD W/ RASPBERRY VINAIGRETTE
This salad is great for a light refreshing lunch or
as a side dish for a more complete meal.

Salad:
1 bunch arugula
½ head of frisee
8 strawberries
½ C. chopped hazelnuts
5 oz. Parmesan or non-dairy cheese (optional)

Dressing:
½ C. extra virgin olive oil
¼ C. red raspberry vinegar
1 Tbsp.+1 tsp. raspberry jam
½ tsp. lime juice
½ tsp. dijon mustard

1. Wash arugula and frisee and remove stems. Coarsely chop both greens and mix in a medium-sized bowl.
2. Wash strawberries and cut off stems. Cut into slices lengthwise and add to greens.
3. In a blender, combine all dressing ingredients and blend thoroughly.
4. A few minutes before serving, dress greens and toss.
5. Serve salad on a cold plate and top with chopped hazelnuts and a few shaves of Parmesan (optional).

Yield: 6 servings