Mixed Greens with Hazelnuts and Goat Cheese

[Guest guest]

Mixed Greens with Hazelnuts and Goat Cheese

 

~~~Vinaigrette~~~

2 TB heavy whipping cream

1 TB Dijon mustard

1 TB tarragon vinegar

1/4 tsp. salt

1/8 tsp. ground black pepper

1/3 cup canola oil

2 TB minced shallots

 

In a small bowl, whisk together vinaigrette ingredients.

 

~~~Salad~~~

2 thin slices red onion, halved

9 cups mixed salad greens

6 oz. soft goat cheese, crumbled

1/4 cup toasted skinned hazelnuts, coarsely chopped*

 

Soak onion slices in a bowl of ice water for 15 minutes. Drain; pat dry.

 

Toss greens in a large bowl with enough vinaigrette to lightly coat.

 

To serve, divide salad among 8 salad plates. Arrange onion slices over

greens; sprinkle

with cheese and hazelnuts.

 

Yield: 8 salads.

 

*Note: to skin hazelnuts, place nuts on a baking sheet. Bake at 350º F., for

7 to 9 minutes or until

slightly darker in color and skins begin to crack. Place on kitchen towel;

cool slightly.

Briskly rub hazelnuts with towel until skins flake off.