Lentil Salad with Toasted Hazelnuts
¾ c. hazelnuts
6 oz. arugula
½ red bell pepper, thinly sliced
1 English cucumber, quartered and sliced
2 cups French Lentils* (or can substitute cooked green or brown lentils)
Zest from ½ lemon
Salt and pepper, to taste
Place hazelnuts on a baking sheet and broil on high until lightly brown, about 1 to 2 minutes.
In a large bowl, combine arugula, red pepper, cucumber and lentils.
Drizzle over some Dijon Vinaigrette, then garnish salad with toasted hazelnuts and lemon zest.