Arugula Goat Cheese Salad with Lemon-Honey Vinaigrette, Brioche Croutons, and Hazelnuts

Arugula Goat Cheese Salad, Lemon-Honey Vinaigrette, Brioche Croutons, and Hazelnuts
Serves 2

BRIOCHE CROUTONS:
2 large, half-inch thick slices brioche, cut into cubes or chunks
1 tsp olive oil
1/2 tsp sea salt
pinch garlic powder
desired amount of ground pepper

Preheat oven to 325 degrees Fahrenheit. Combine brioche chunks with oil, salt, garlic powder, and pepper. Spread on a baking sheet and bake until golden brown, about 10-15 minutes. Set aside to cool.

LEMON-HONEY VINAIGRETTE:
1/4 cup olive oil
1 1/2 tbsp honey
juice of half a lemon
generous helping of sea salt and pepper

Whisk olive oil, honey, lemon juice, salt, and pepper. Set aside.

ARUGULA SALAD:
3 cups fresh arugula
2-3 tbsp goat cheese crumbles
1/4 cup hazelnuts, crushed and toasted

Combine arugula, goat cheese, and toasted hazelnuts in a large bowl. Add croutons and lemon-honey vinaigrette and toss to incorporate.