Ingredients for salad

• Arugula

• Strawberries

• Figs

• Frico

• Lange hazelnuts

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Ingredients for vinaigrette:

• Aged Balsamic Vinegar of Modena PGI

• Extra virgin olive oil

• Mustard

• Salt and pepper, to taste

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Procedure:

• Blend all vinaigrette ingredients. Set aside.

• Preheat oven to 350 degrees Fahrenheit. Spread the hazelnuts on a baking sheet and

  roast them for 4 to 6 minutes, or until golden brown. Keep an eye on them to prevent

  burning.

• Combine the arugula, sliced figs and strawberries, and toasted hazelnuts in a bowl.

  Drizzle with vinaigrette, to taste, and toss gently.

• To finish, add frico and serve.