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

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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