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Ingredients
- 1/2 c. Hazelnut oil
- 1/4 c. Chardonay wine
- 1/4 lb Finely-minced hazelnuts
- 4 c. Baby greens
- 8 ounce Goat cheese crumbled
- 1/4 lb Whole, roasted hazelnuts Salt to taste Freshly-grnd black pepper to taste
Directions
- In a mixing bowl, whisk the oil and wine together. Add in the hazelnuts. Season with salt and pepper. Toss the greens with the dressing. Mound the greens in the center of the platter. Crumble the cheese over the greens. Sprinkle the hazelnuts around the greens. Garnish with black pepper.
- This recipe yields 4 servings.
- Comments: The original recipe title as listed is "Baby Greens Tossed With A Chardonay Hazelnut Vinaigrette, Roasted Hazelnuts And Goat Cheese".
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