Blueberry, Mache, and Hazelnut Salad

Featuring Oliver’s Champagne Mimosa
Serves 4 (100 cal. per serving)
2 Tbsp chopped hazelnuts
1 Tbsp honey
1 tsp-cayene pepper
¼ tsp sea salt
1 shallot roughly chopped
2 Tbsp champagne mimosa vinegar
1 tsp Dijon mustard
1 Tbsp olive oil
4 cups mache or arugula washed and dried
1 cup blueberries
Preheat oven to 350 degrees.  In a bowl, combine hazelnuts, honey, cayenne, and salt. Spread on a baking sheet and toast in the oven until aromatic, about 8-10 minutes.  Cool.
Combine shallot, vinegar, Dijon, and oil in a food processor and process until smooth.
To serve:
Divide greens, blueberries, and hazelnuts evenly among four plates.  To serve, drizzle each with one quarter of the dressing.   
*Cook’s Note: Blueberries have the highest antioxidant punch of any berry, these blue wonders protect against oxidative stress, which can lead to chronic inflammation.