Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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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