"This lovely winter salad gets a double hit of hazelnuts: hazelnut oil in the rich dressing and toasted hazelnuts in the salad...."
INGREDIENTS
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3 1/2 cups diced butternut squash
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3 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground pepper
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1/2 cup blanched hazelnuts
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3 cups baby arugula (3 ounces)
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1 head medium frisée
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3 ounces prosciutto
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1 1/2 tablespoons snipped chives
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2 1/2 tablespoons balsamic vinegar
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2 tablespoons hazelnut oil