Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network