Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

  • 2 Tbs. hazelnut oil (or just use more olive oil)
  • 2 large portabella mushrooms, thinly sliced
  • 3 Tbs. olive oil
  • 2 tsp. chopped fresh basil
  • 4 boneless, skinless chicken breasts (4 oz. each)
  • Salt and freshly ground black pepper to taste
  • 2 Tbs. red-wine vinegar
  • + 9 more ingredients
    • ½ cup (1-¾ oz.) grated aged Gouda
    • 1 shallot, chopped
    • ½ lb. mesclun mix
    • 1 tsp. Dijon-style mustard
    • ½ cup toasted chopped hazelnuts
    • ½ red onion, thinly sliced
    • 1 tsp. chopped fresh thyme
    • 2 cloves garlic, chopped
    • 1/3 cup extra-virgin olive oil

In a medium bowl, whisk together the vinegar, garlic, shallot, and mustard. Slowly whisk in the oils until emulsified. Add the herbs, season with salt and pepper, and mix well. Set aside.

View full recipe at Fine Cooking

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