Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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