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30 minutes or fewer
This luxurious dressing polishes the salad leaves with a shiny coat. If you cant find blanched (skinless) hazelnuts, see the note on how to prepare them.
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
- Cholesterol Content 0 mg
- 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