Armed with google, a garden filled with fresh ingredients, and a brand new container of hazelnut oil (our tiny general store and farmer's market rock big time - I picked up the hazelnut oil on a routine trip for shallots last week) and decided that salad would be the thing.
So the first thing I did was google hazelnut vinaigrette.
Vinaigrette because besides full fat three cheese ranch salad dressing by Kraft, I HATE processed salad dressings.
So I'm always on the lookout for recipes I can make myself.
And people, tonight I scored!
I found a wonderful recipe.
Hazelnut Vinaigrette
1 clove garlic
1/8 teaspoon salt
1/2 teaspoon Dijon mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin olive oil
Mince garlic; add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil, and olive oil. Store, covered, in the refrigerator. Serve at room temperature.
Note: By gradually whisking or blending the oil into the vinegar, you create an emulsion (a mixture of two liquids that usually don't combine smoothly.)
Using that as my base, I built the most delicious salad using:
- Two cups prawns (1/2 cup per salad) that were sauteed in butter, olive oil, lemon juice, salt, pepper, and minced garlic. (After sauteeing I refrigerated them to cool.)
- Baby beet greens
- Spinach
- Baby arugula
- Two stalks diced celery
- Two diced green onions
- One whole avacado, diced
- One can mandarin oranges (without juice)
- 1/2 cup toasted slivered almonds
- 1/2 cup crumbled feta cheese.
Toss all the ingredients up with about 1/4 cup of the vinaigrette (use more or less depending on preference)
And then enjoy!
Mave's Summer Greens with Hazelnut Oil Vinaigrette, Kitchen Magic at it's best!
Bippity
Boppity
Boo!!!!!!!!!!!
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