Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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