Ingredients
3 1/2 c. butternut squash
3 tbsp. extra-virgin olive oil
kosher salt and freshly ground pepper
1/2 c. blanched hazelnuts
3 c. baby arugula
1 medium head frisée
3 oz. prosciutto
1 1/2 tbsp. snipped chives
2 1/2 tbsp. balsamic vinegar
2 tbsp. hazelnut oil
Preparation
Step 1Preheat oven to 425 degrees F. On a baking sheet, toss squash with 2 tablespoons olive oil; season with salt and pepper. Roast 20 minutes, until tender. Spread hazelnuts in a pie plate and toast 6 minutes, until golden. Let cool, then chop.Step 2In a large bowl, toss arugula, frisée, prosciutto, chives, hazelnuts, and squash. In a small microwave-safe bowl, mix remaining 1 tablespoon olive oil with vinegar and hazelnut oil and season with salt and pepper. Microwave dressing until hot, about 1 minute. Pour dressing over salad, toss well, and serve.
