Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

  • 1/3 cup extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 1 tsp. chopped fresh thyme
  • ½ red onion, thinly sliced
  • ½ cup toasted chopped hazelnuts
  • 1 tsp. Dijon-style mustard
  • ½ lb. mesclun mix
  • + 9 more ingredients
    • 2 Tbs. red-wine vinegar
    • Salt and freshly ground black pepper to taste
    • 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)
    • 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

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