Baby greens tossed with a chardonay hazelnut vinaigrette
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Hazelnut oil |
| ¼ | cup | Chardonay wine |
| ¼ | pounds | (about 1/2 cup) finely |
| Chopped hazelnuts | ||
| 4 | cups | Baby greens |
| 8 | ounces | Goat Cheese, crumbled |
| ¼ | pounds | Whole roasted hazelnuts |
| Salt and black pepper | ||
Directions
In a mixing bowl, whisk the oil and wine together. Add the hazelnuts.
Season with salt and pepper. Toss the greens with the dressing. Mound the greens in the center of the platter. Crumble the cheese over the greens. Sprinkle the hazelnuts around the greens. Garnish with black pepper.
Yield: 4 servings
ESSENCE OF EMERIL SHOW #EE2344
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