Baby greens tossed with a chardonay hazelnut vinaigrette

Yield: 4 servings

Measure 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

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


Similar recipes