Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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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