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blanched hazelnuts maple syrup unrefined sugar balsamic vinegar mustard hazelnut oil mesclun greens salt
Viewed: 81 - Published at: 6 years agoIngredients
- 1 cup blanched hazelnuts, coarsely chopped
- 2 Tbs. maple syrup
- 2 Tbs. unrefined sugar such as maple sugar, Sucanat or evaporated cane juice
- 13 cup balsamic vinegar
- 1/2 tsp. Dijon mustard
- 1/4 cup toasted hazelnut oil
- 8 cups mesclun greens
- Salt and freshly ground black pepper
Method
- Preheat oven to 350F.
- Combine nuts, maple syrup and sugar in medium bowl.
- Spread nuts on parchment-lined baking sheet, and bake 15 minutes, stirring once, until caramelized.
- Let cool.
- Pour vinegar into small saucepan.
- Bring to a boil, reduce heat and simmer 5 to 7 minutes, uncovered, or until liquid is reduced to 2 Tbs.
- Pour vinegar into bowl, and stir in mustard.
- Slowly drizzle hazelnut oil into bowl, whisking constantly until well blended.
- Let cool.
- Place mesclun greens in large bowl, and sprinkle with salt and pepper.
- Toss with dressing.
- Sprinkle with hazelnuts.
