Winter Salad of Fuji Apples, Baby Greens and Roasted Hazelnuts With Sweet Honey Mustard and Hazelnut Oil Vinaigrette
Everything clicks in this mixture, as long as you select apples with exceptional flavor and crispness. And among the things it goes wonderfully with is another Oregon specialty, Dungeness crab.
Makes servings for 4 to 6
Alternatively: You could substitute Feta or Cheddar cheese for the blue cheese. Another serving option would be to assemble the entire salad on a large platter instead of individual salad plates.
Balsamic Vinaigrette with Sweet Honey Mustard
I designed this vinaigrette to go with my Salad of Fuji Apples, Baby Greens and Roasted Hazelnuts. It’s also a wonderful dressing to have on hand for any number of your winter salads incorporating fresh greens, fruits, and nuts. The hint of vanilla gives it a lovely toasty quality that compliments the nuts and some cheeses, such as Cheddar, Feta, Blue cheese, and provolone. Even shavings of a good-quality Swiss or extra-aged Gouda would work.
In a container, whisk together the vinegars, sugar, mustard, salt, and vanilla, then whisk in the oil.
Note: If you have trouble finding the hazelnut oil, or you don’t want to invest in the expense, simply use all canola oil.
Copyright, 2010, Jan Roberts-Dominguez, “Oregon Hazelnut Country - the Food, the Drink, the Spirit.”