Creamy Hazelnut Vinaigrette


Preheat oven to 350 degrees F.

1. Toast the hazelnuts by spreading them out in a single layer on a sheet pan and place in preheated oven for 15 minutes or until they start to brown. The skins on the hazelnuts will start to crack and they will smell divine. Allow them to cool and then place them on a clean dish towel. Gather up the hazelnuts in the towel and rub them against each other for 10-15 seconds to rub off the skins.

2. To make the vinaigrette place ΒΌ cup toasted and chopped hazelnuts, shallot, vinegar, salt and pepper into a food processor. Blend until smooth. Slowly drizzle in the walnut oil and continue to blend until dressing is smooth and creamy. Refrigerate.

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