Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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