Chicken-Mesclun Salad with Hazelnut Dressing

Ingredients

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

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