Ingredients Jump to Instructions ↓

  1. 1 cup hazelnuts

  2. 1/4 cup Chardonnay or other dry white wine

  3. 1/2 cup hazelnut oil

  4. 1/2 teaspoon salt

  5. 1/4 teaspoon freshly ground black pepper

  6. 12 ounces baby greens

  7. 8 ounces goat cheese, such as Montrachet, crumbled

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 350?F.

  2. Spread the hazelnuts on a baking sheet. Bake, stirring occasionally, until the skins are cracked and peeling, about 10 minutes. Wrap the nuts in a kitchen towel and let cool for 10 minutes. Rub the nuts in the towel to remove most of the skins. Let cool completely.

  3. Chop 3/4 cup of the hazelnuts. Place the wine in a small bowl and gradually whisk in the oil. Add the chopped hazelnuts, season with the salt and pepper, and whisk well to combine. Place the greens in a bowl and toss with the dressing.

  4. Divide the greens among four salad plates. Crumble the goat cheese over the greens, sprinkle with the reserved 1/4 cup whole hazelnuts, and serve.

  5. Yield : 4 servings


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