Escarole And Golden Beet Salad With Toasted Hazelnuts Recipe

Ingredients For Escarole And Golden Beet Salad With Toasted Hazelnuts Recipe

• 1 cup Hazelnuts
• 1 Medium Shallot, Minced
• 0.25 cup Champagne vinegar
• 2 teaspoon Honey
• 2 teaspoon Dijon mustard
• 0.33000000000000007 cup Extra virgin olive oil
• Kosher salt
• Pepper
• 1.25 pound Two heads of escarole, white and light green leaves only, torn
• 0.5 pound Small golden beets, peeled and very thinly sliced or julienned