Arugula Salad With Toasted Hazelnuts and Shaved Midnight Moon

6 small handfuls arugula
1/3 cup hazelnuts
1 clove garlic
1 1/2 tablespoons sherry vinegar
1 1/2 tablespoons red wine vinegar
6 tablespoons extra-virgin olive il
2 ounces Midnight Moon or Parmesano Reggiano shaved
Kelsie Kerr, a chef at Alice Water's famed Chez Panisse Restaurant, used Cypress Grove's Midnight Moon but you can substitute a good Parmesano Reggiano. Preheat the oven to 350. Toast the hazelnuts about 15 minutes until deep brown. Place the hot nuts in a towel and roll them to remove their skins. Chop them coarsely. Mix the vinegars with salt and fresh ground pepper to taste. Let sit a few minutes to infuse. Whisk in the olive oil and adjust dressing to taste. Toss the arugula with the vinaigrette and half the hazelnuts. She suggests using your hands to toss the salad so you can feel the right amount of dressing--enough to coat the arugula. Arrange on a plate and "fluff" so the salad looks beautiful. Garnish with cheese and the rest of the nuts.