Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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