Hazelnut vinaigrette is a versatile salad dressing utilizing both hazelnut oil and olive oil. We originally paired this dressing with our mixed greens, gorgonzola, and candied nut salad but we have enjoyed it this summer over our new favorite. Our newest salad creation with arugula, microgreens, grilled peaches, fresh burrata, salt roasted beets, golden raisins, and pistachios pair beautifully with hazelnut vinaigrette. This salad is colorful, full of flavor, and super unique to impress your guests!
INGREDIENTS:
- 1 teaspoon Dijon mustard
- 1 teaspoon orange zest, grated
- 2 teaspoon honey
- 2 tablespoon red wine vinegar
- 4 tablespoon orange juice
- 1/4 cup hazelnut oil
- 1/4 cup light olive oil
DIRECTIONS:
- Combine all ingredients, except oils, in bowl. Whisk in oils.
CHEF TIPS:
Can be refrigerated up to 2 days.
Article Provided By: Allison Thomas
