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
*
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
