Baby greens with hazelnut vinaigrette and goat cheese
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
Related recipes
- Arugula and radicchio salad with hazelnut vinaigrette
- Baby greens tossed with a chardonay hazelnut vinaigrette
- Baby greens with chardonay hazelnut vinaigrette
- Goats' cheese and hazelnut oil salad
- Greens with honey mint vinaigrette
- Honey: greens with honey mint vinaigrette
- Mixed baby greens with aniseed vinaigrette and goat cheese
- Mixed greens with apple-walnut vinaigrette
- Mixed greens with baked goat cheese
- Mixed greens with goat cheese crostini
- Mixed greens with honey vinaigrette and gorgonzola
- Mixed greens with honey-basil dressing
- Mixed greens with onion-maple-basil vinaigrette
- Mixed greens with pan-grilled goat cheese
- Mixed greens with raspberry vinaigrette
- Mixed greens with tarragon vinaigrette
- Mixed greens with walnut vinaigrette
- Salad of baby asian greens w/ goat cheese croutons
- Watercress, endive, and goat cheese salad
- Wild greens with grilled goat cheese