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
  • 4 boneless, skinless chicken breasts (4 oz. each)
  • 2 Tbs. red-wine vinegar
  • 2 large portabella mushrooms, thinly sliced
  • 2 tsp. chopped fresh basil
  • ½ lb. mesclun mix
  • 1 tsp. Dijon-style mustard
  • + 9 more ingredients
    • 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
    • 2 Tbs. hazelnut oil (or just use more olive oil)
    • 3 Tbs. olive oil
    • Salt and freshly ground black pepper to taste
    • 1 shallot, chopped

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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