Photo: Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette Recipe
Ingredients
For the dressing:
- 1/2 cup Champagne vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup hazelnut oil
- Salt
- Pepper
For the salad:
- 12 ounces mixed field greens
- 1 bunch green asparagus, grilled then diced into 1-inch long pieces
- 1 sweet white onion, sliced thin
- 1 cup crushed hazelnuts
Directions
For the dressing:
Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.
For the salad:
When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By santabarbarache...
on June 23, 2010
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Randomly looking for a recipe for lavender ice cream from my very talented former sous chef Rick Mancilla, I stumbled across some of my own recipes! The unfortunate part of my comment is that Food Network has made the mistake of giving credit to some other chef. The problem is... My name is Josh brown, not Jeff brown! this would be the second time this has occurred with Food Network. Hope the recipe was enjoyed!
By decolady19
North, AL
on May 01, 2010
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However, the recipe as listed is not exactly the way it was on the show. If you look at the photo you can tell. On the show they make a point of mentioning the salad has Purple Haze goat cheese in it. That is not in the ingredient list. This is a wonderful cheese, flavoured with lavender and fennel pollen. Leaving it out changes the whole character of the salad. Definitely crumble some of the cheese on top if you make this.
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