Blackberry Arugula Salad with Hazelnuts & Gruyere

This vibrant salad features fall lettuces, fresh herbs, crisp apples, and juicy blackberries in a punchy balsamic vinaigrette made with Oregon Orchard Extra Virgin Hazelnut Oil. Topped with sliced scallions, tangy gruyere cheese crumbles and toasted Oregon Orchard Natural Sliced Hazelnuts. Prep: 15 min Cook: 5 min Servings: 4

Ingredients:

Balsamic Vinaigrette

• ¼ C. Oregon Orchard Extra Virgin Hazelnut Oil

3 Tbsp. Balsamic vinegar

1 tsp. Dijon mustard

2 tsp. Honey (optional)

Kosher salt and ground pepper, to taste

Salad

• 1 Pint blackberries
• 2 Tbsp. Fresh oregano leaves
• 4 C. Arugula or seasonal greens
• ½ Apple, quartered and sliced to 2 mm
• 2 Scallions, thinly sliced
• ¼ lb. Gruyere, crumbled
• Balsamic vinaigrette (above)
• ½ cup Oregon Orchard Natural Sliced Hazelnuts

Directions:

1. Toast the Natural Sliced Hazelnuts under a broiler on a lower rack for 4-5 minutes until just golden, stirring halfway through.
2. In a small mixing bowl, combine the ingredients for the vinaigrette and emulsify. Season with salt and pepper, to taste.
3. Add the blackberries to the vinaigrette; gently toss and set aside.
4. Combine the oregano and greens on a serving platter.
5. Spoon the dressed berries over the salad. Layer with chopped scallions, sliced apple, and crumbled gruyere. Drizzle with more vinaigrette, as desired.
6. Garnish the assembled salad with toasted hazelnuts.

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