Ingredients

3 1/2 cups  diced butternut squash 3 tablespoons  extra-virgin olive oil Kosher salt and freshly ground pepper 1/2 cup  blanched hazelnuts 3 cups  baby arugula (3 ounces) 1 head  medium  frisée 3 ounces  prosciutto 1 1/2 tablespoons  snipped chives 2 1/2 tablespoons  balsamic vinegar 2 tablespoons  hazelnut oil

Description

Butternut Squash Salad With Hazelnuts, Recipe

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