Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette

Total Time:
20 min
Prep:
20 min

Yield:
6 servings
Level:
Easy

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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