Wednesday, August 13, 2008

Baby Greens Tossed with a Chardonnay Hazelnut Vinaigrette, Roasted Hazelnuts and Goat Cheese

An Emeril recipe that I needed to post so that I don't lose it.

It's one of the tastiest dressings that I have ever tasted. Hazelnut oil is the key here.

It's a bit expensive and it's usually found in gourmet shops, although some supermarkets may have a supply. You can also find it at amazon.com.

It's very popular in French cooking and it must be stored in the refrigerator after opening. It does not go solid, and the expiration is about 1 year beyond the purchase date.

Enjoy:)

BABY GREENS TOSSED WITH A CHARDONNAY HAZELNUT VINAIGRETTE, ROASTED HAZELNUTS AND GOAT CHEESE

Ingredients:

1/2 cup hazelnut oil
1/4 cup Chardonnay wine
1/4 pound (about 1/2 cup) finely chopped hazelnuts
4 cups baby greens
8 ounces Goat Cheese, crumbled
1/4 pound 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.

Makes 4 servings

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