Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette
- For the dressing:
- 1/2 cup Champagne vinegar
- 1 tablespoon Dijon mustard
- 1 shallot, minced
- 2 cloves garlic, minced
- 1 cup hazelnut oil
- 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
DirectionsFor 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.
Recipe courtesy of Chef Jeff Brown of Bouchon in Santa Barbara