Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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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