Changemakers: Dr. Marion Nestle and an arugula salad in her honor

by Andrea Potischman on February 12, 2018

Editor’s note: Former chef and now Menlo Park stay-at-home mom, Andrea Potischman, is launching a new series on her blog Simmer and Sauce called Changemakers. We featured part one of her interview with Dr. Marion Nestle on Feb. 1, and today follow up with the recipe in part two. The post can be viewed in its entirety here.

Dr. Nestle, for all her thoughts on food and food politics, does not actually cook all that much! That is no surprise really: even in her semi-retirement, she is still extremely busy. Preferring to eat out, living in New York City makes this an easy go-to-option.

But Dr. Nestle did share with me one of her favorite salad combinations. So I developed this recipe in her honor. This simple, classic arugula salad with goat cheese, toasted hazelnuts and balsamic vinaigrette is a lovely, balanced healthful salad that I think everyone will love.

Arugula Salad with Toasted Hazelnuts, Goat Cheese and Balsamic Vinaigrette


For the Salad:
1/2 cup hazelnuts with skins, toasted and lightly chopped
6 cups baby arugula
1/2 cup fresh goat cheese
For the Vinaigrette:
1 garlic clove, grated
1/4 cup balsamic vinegar
1/2 cup Extra Virgin olive oil
1/4 teaspoon dried thyme
1/2 teaspoon salt
dash of black pepper
2 tablespoons fresh chives, chopped


Step 1: Preheat the oven to 350 degrees F.
Step 2: Place the hazelnuts on the baking sheet and bake until fragrant, about 10-15 minutes.
Step 3: Remove from the oven and carefully wrap the warm hazelnuts in a kitchen towel, let sit for 1 minute. Remove the hazelnuts from the towel and place on a cutting board. Rough chop the roasted hazelnuts and place in a small bowl, set aside. Note: some of the skins will come off but not all, that is completely fine.
Step 4: Place the arugula in a large mixing bowl and set aside.
Step 5: For the Vinaigrette: In a small glass jar (with a lid) add the garlic, balsamic, olive oil, thyme, salt and pepper. Seal the jar and shake for 10 seconds.
Step 6: Drizzle the vinaigrette over the arugula and using your hands, gently toss to coat. Sprinkle the crumbled goat cheese into the salad and toss once more.
Step 7: Divide the salad among serving dishes. Garnish with toasted hazelnuts and chopped chives. Serve right away.


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