Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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

Comments


Best Wine Deals

See More Deals »






Snooth Media Network