Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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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