Toasted Hazelnut Salad With Dried Cranberries and Hazelnut Vinaigrette

Toasted Hazelnut Salad With Dried 

Cranberries And Hazelnut Vinaigrette

This is my go to salad when I entertain.  People rave and often request the recipe.

Ingredients:

3 tablespoons olive oil, or to taste

2 large shallots chopped fine (about 1/2 cup)

1/2 cup dried cranberries

4 tablespoons Sherry vinegar, or to taste

3 tablespoons water

1 tablespoon sugar

1/2 cup hazelnuts, toasted lightly and skinned

1/2 teaspoon Dijon mustard

1 tablespoon hazelnut oil, if desired

3 cups Bibb lettuce

2 cups frisee 

2 cups baby spinach

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Directions: 

In a small saucepan heat 2 teaspoons olive oil over medium heat until hot but not smoking and cook shallots, stirring until golden brown.  Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes.  Transfer mixture to a bowl and cool to room temperature.

In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring until golden brown about 3 minutes.  Transfer nuts to a plate and cool.

In a small bowl whisk together mustard anad the remaining tablespoon vinegar with salt and pepper to taste.  In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

In a large bowl toss greens with just enough dressing to coat and divide among 6 plates.  Sprinkle salads with cranberry mixture and hazelnuts.  Serve salad with soup as a main course or aline as a first course.  

Serves 6