- 3/4 cup hazelnuts
- 2 oranges
- 1 tablespoon pomegranate juice
- 1 tablespoon raspberry vinegar
- 1 1/2 teaspoons clover honey
- 1/2 teaspoon Safeway SELECT Dijon Mustard
- 1/4 cup O Organics™ Extra Virgin Olive Oil
- 3/4 cup pomegranate seeds
- 5 ounces baby arugula, rinsed and crisped
- Preheat oven to 350 degrees F. Pour hazelnuts into a baking pan and bake, stirring occasionally, until nuts are golden beneath skins, 7 to 10 minutes. Pour nuts onto a clean cloth towel. When nuts are cool enough to handle, rub them in towel to remove loosened skins. Finely chop nuts; set aside.
- Use a sharp knife to remove peel and white pith from oranges. Working over a bowl to catch juice, cut between membranes to release orange segments into bowl. Drain oranges, reserving juice.
- For the dressing, whisk together 1 tablespoon reserved orange juice (save remaining orange juice for another use), pomegranate juice, vinegar, honey, and mustard. Slowly whisk in olive oil. Season to taste with salt and pepper.
- To serve, place arugula in a large shallow serving bowl and toss with 2 tablespoons dressing. Scatter hazelnuts, orange segments, and pomegranate seeds over arugula. Serve immediately, serving remaining dressing on the side.