Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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