Baby greens with chardonay hazelnut vinaigrette

Yield: 1 servings

Measure Ingredient
½ cup hazelnut oil
¼ cup chardonay wine
¼ pounds finely-chopped hazelnuts
4.00 cup baby greens
8.00 ounce goat cheese; crumbled
¼ pounds whole; roasted hazelnuts
1 salt; to taste
1 freshly-ground black pepper; to taste

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. This recipe yields 4 servings.

Comments: The original recipe title as listed is "Baby Greens Tossed With A Chardonay Hazelnut Vinaigrette, Roasted Hazelnuts And Goat Cheese".

Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2344 broadcast 06-12-1998) Downloaded from their Web-Site -

Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@... -or- MAD-SQUAD@...

06-19-1998

Recipe by: Emeril Lagasse

Converted by MM_Buster v2.0l.

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