Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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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