Roasted oregon hazelnut salad

Yield: 10 Servings

Measure Ingredient
1 \N Head Romaine torn into bite-size pieces
1 \N Avocado; peeled and cubed
2 \N Tomatoes; seeded and cubed
½ cup Roasted Oregon hazelnuts
½ cup Alfalfa sprouts
⅓ cup Green onions, sliced
½ cup Mozzarella cheese, shredded
2 tablespoons White wine vinegar
2 tablespoons Dijon mustard
⅓ cup Olive oil
\N \N Freshly ground pepper to taste


Chop nuts, saving a few whole nuts for garnish. In a large salad bowl, toss Romaine, avocado, tomatoes, nuts, sprouts, onions, and cheese. In a small bowl, whisk together vinegar and mustard.

Gradually drizzle in olive oil. Whisk; add pepper. Chill and pour over salad just before serving. Garnish with whole roasted hazelnuts.

* COOKFDN brings you this recipe with permission from: * Oregon Hazelnut Industry and The Hazelnut Marketing Board

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