1/2 cup Champagne vinegar
1 tablespoon Dijon mustard
1 shallot, minced
2 cloves garlic, minced
1 cup hazelnut oil
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
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
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