Ingredients
3½cupsbutternut squash
3tbspextra-virgin olive oil
kosher salt and freshly ground pepper
½cuphazelnuts,blanched
3cupsbaby arugula
1headfrisée
3ozprosciutto
1½tbspchives,snipped
2½tbspbalsamic vinegar
2tbsphazelnut oil
Preparation
Preheat 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. In a large bowl, toss arugula, frisée, prosciutto, chives, hazelnuts, and squash.
In a small microwave-safe bowl, mix the remaining 1 tablespoon olive oil with vinegar and hazelnut oil and season with salt and pepper. Microwave dressing until hot.
Pour dressing over salad, toss well, and serve.
