Hazelnut Vinaigrette Recipe

Cooking Directions

• STEP 1.In a blender or food processor, combine toasted hazelnuts, olive oil, vinegar, honey, Dijon mustard, salt, and pepper.
• STEP 2.Blend until smooth and creamy, adding more olive oil if needed to reach desired consistency.
• STEP 3.Taste and adjust the seasoning, adding more salt, pepper, or honey as desired.

Cooking Tips

• To toast the hazelnuts, spread them in a single layer on a baking sheet and bake at 350掳F for 10-12 minutes, or until fragrant and golden brown.
• You can also use a store-bought hazelnut butter instead of toasting and blending the hazelnuts yourself.
• Store the hazelnut vinaigrette in a jar or bottle with a tight-fitting lid to keep it fresh.

Storage and Serving

• The hazelnut vinaigrette can be stored in the refrigerator for up to a week.
• Before serving, give the vinaigrette a good shake or stir to recombine the ingredients.
• Drizzle the hazelnut vinaigrette over your favorite salads or use it as a marinade for grilled meats.