If you’re looking for a colourful salad, complete with bold yet complementary flavours, then the Easy arugula and hazelnut salad is for you. Having learned a lesson or two from my failed attempt at the Best-ever brownies recipe a couple of weeks ago, I made sure that after toasting the hazelnuts (in my toaster oven at 350F for 10 minutes), I promptly rubbed them in a towel while they were still warm to remove the skins (it becomes much more difficult to remove the skins once the hazelnuts cool). If you’d like to skip toasting hazelnuts, then almonds or cashews would do quite nicely. I do recommend taking the few extra minutes to toast the hazelnuts, though. And if you send someone out to get some for you, remind them that they will find them in the baking section labeled as ‘filberts’. If you don’t, your errand boy or girl may find himself, or herself, roaming the aisles of the grocery store frustrated, confused and hungry.