30 minutes or fewer
This luxurious dressing polishes the salad leaves with a shiny coat. If you can’t find blanched (skinless) hazelnuts, see the note on how to prepare them.
- 1 cup blanched hazelnuts, coarsely chopped
- 2 Tbs. maple syrup
- 2 Tbs. unrefined sugar such as maple sugar, Sucanat or evaporated cane juice
- 1/3 cup balsamic vinegar
- 1/2 tsp. Dijon mustard
- 1/4 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.
- Calories: 280
- Carbohydrate Content: 19 g
- Fat Content: 23 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 1 g
- Sodium Content: 35 mg
- Sugar Content: 13 g