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Hazelnut Vinaigrette

Makes about 1/2 cup
Time 10 min
Top steamed vegetables such as asparagus, broccoli and cauliflower florets with this simple vinaigrette. The nuts add a nice crunch to salads of seasonal greens as well. Prepare just before serving to preserve the nuts' appealing texture. For a variation, use toasted macademia nuts and oil instead of hazelnuts.
Ingredients
  • 1/2 shallot finely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup hazelnut oil
  • 1/8 teaspoon fine sea salt
  • 1/3 cup roasted hazelnuts finely chopped
  • Ground black pepper to taste
Method

Place shallot, vinegar, oil and 2 tablespoons water in a small bowl. Season with salt and pepper and whisk to combine. Let sit for a few minutes for shallots to marinate. When ready to serve, add chopped hazelnuts, whisk again and drizzle over salads or vegetables.

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  • 1/2 shallot finely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup hazelnut oil
  • 1/8 teaspoon fine sea salt
  • 1/3 cup roasted hazelnuts finely chopped
  • Ground black pepper to taste