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

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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