Chicken-Mesclun Salad with Hazelnut Dressing

Chicken-Mesclun Salad with Hazelnut Dressing
Photo by France Ruffenach

Ingredients

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

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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