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

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