Arugula and Tomato Salad with Champagne Vinaigrette
Arrange greens, tomatoes, goat cheese, and hazelnuts on serving plate. Pass salad dressing.
In a jar with a screw top lid, combine shallots, oil, champagne vinegar, lemon peel, salt, and ground black pepper. Cover and shake well. Cover and chill leftover dressing for up to two weeks. If oil in dressing sets up, let stand at room temperature for 30 minutes before serving. Makes about 1/2 cup.