Arugula salad with strawberry champagne vinaigrette

| July 17, 2013 | 0 Comments

Adding fruits to salad greens is a great way to enjoy seasonal fruits such as strawberries in a way that makes the most of their flavor.

Oregon strawberries are coming to the end of their season, but unlike their California counterpart, they’re not bred for transportation. These little sweet bombs of flavor are delicate and best enjoyed fresh from the farmers market or local grocery store while they last.

A great way to enjoy them is to combine them in a light salad with arugula. The peppery flavor of arugula highlights the flavors of the strawberries, and a sprinkling of crumbled goat cheese and toasted hazelnuts adds layers of texture as well as flavor.

Arugula salad with strawberry champagne vinaigrette

Serves 4


  • 1 pint fresh strawberries, hulled and sliced in half
  • 1 tablespoon sugar
  • 2 tablespoons Champagne vinegar
  • 1 tablespoon hazelnut oil
  • Pinch of salt
  • 5 cups arugula, rinsed
  • ¼ cup crumbled goat cheese
  • ¼ cup toasted hazelnuts, roughly chopped


  1. In a bowl combine strawberries and sugar, stir and let sit an hour.
  2. Add Champagne vinegar, hazelnut oil and salt, and toss.
  3. Add arugula, toss and plate salad.
  4. Sprinkle with goat cheese and chopped hazelnuts and serve.


— Vic

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Category: Salad

About the Author (Author Profile)

Victor Panichkul is a journalist and writer by training; a cook, wine lover and photographer by passion; and a lover of the outdoors since moving to Oregon more than 10 years ago. He is a native of Bangkok, Thailand.

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