Peppery arugula, sweet strawberries and almonds create layers of contrasting flavor in this simple salad.
1/2 cup almonds (3 ounces) 1 tablespoon sherry vinegar 1 1/2 teaspoons fresh lemon juice 1 teaspoon minced shallot 1 teaspoon sugar 2 tablespoons canola oil 2 teaspoons hazelnut oil 3/4 pound arugula (9 cups), tough stems discarded 1/2 pound strawberries (1 1/2 cups), trimmed and quartered lengthwise 1/2 cup mild fresh goat cheese (2 ounces), crumbled
Preheat oven to 350 degrees.
Roast nuts in a shallow baking pan in middle of oven until golden, 10 to 15 minutes. Cool nuts, then coarsely chop.
Whisk together vinegar, lemon juice, shallot, sugar, salt and pepper to taste. Add oils in a slow stream, whisking until combined well.
Toss together arugula, strawberries, almonds and dressing. Divide salad among plates and dot with goat cheese. Makes 4 servings.
Per serving: 265 calories; 23 g fat (4 g saturated fat; 78 percent calories from fat); 10 g carbohydrates; 11 mg cholesterol; 88 mg sodium; 8 g protein; 4 g fiber.
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