Strawberry arugula salad with blue cheese and hazelnuts from Cooking From The Hip: Fast, Easy, Phenomenal Meals by Cat Cora and Ann Krueger Spivack

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Notes about this recipe

  • kateiscoooking on May 20, 2021

    As usual, I took the recipe as a suggestion. A stalk of rhubarb was cut into 1/2" pieces and macerated in a couple of tablespoons of sugar overnight. I then sauteed the rhubarb until it was softened a bit. The strawberries were marinated in Grand Marnier. Which I then used in the dressing. Lastly, I added some toasted macadamia nuts.

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