Yield: 10 Servings
|1||Head Romaine torn into bite-size pieces|
|1||Avocado; peeled and cubed|
|2||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|
|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