Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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