Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette

Deselect All

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