Mixed Greens with Hazelnut Oil Vinaigrette
1 cup blanched hazelnuts, coarsely chopped
2 Tbs. maple syrup
2 Tbs. unrefined sugar such as maple sugar, Sucanat or evaporated cane juice
⅓ cup balsamic vinegar
½ tsp. Dijon mustard
¼ cup toasted hazelnut oil
8 cups mesclun greens
- Preheat oven to 350F. Combine nuts, maple syrup and sugar in medium bowl. Spread nuts on parchment-lined baking sheet, and bake 15 minutes, stirring once, until caramelized. Let cool.
- Pour vinegar into small saucepan. Bring to a boil, reduce heat and simmer 5 to 7 minutes, uncovered, or until liquid is reduced to 2 Tbs.
- Pour vinegar into bowl, and stir in mustard. Slowly drizzle hazelnut oil into bowl, whisking constantly until well blended. Let cool.
- Place mesclun greens in large bowl, and sprinkle with salt and pepper. Toss with dressing. Sprinkle with hazelnuts.
Note: To remove skins from hazelnuts, place nuts on baking sheet, and bake at 350F for 8 to 10 minutes, until skins start to loosen. Wrap hazelnuts in kitchen towel, and rub against each other to loosen skins. Remove cleaned hazelnuts to bowl.