Hazelnut & Honey Vinaigrette
HAZELNUT AND HONEY VINAIGRETTE
Making your own vinaigrette is super easy and infinitely more delicious and satisfying (not to mention healthier) than anything you can buy in the store. Local hazelnut oil is such a luxurious treat - I love serving this dressing on very simple salads so its flavor can really shine through. Top with Hazelnut Dukkah or simply chopped, roasted American Hazelnuts to really celebrate local hazelnuts!
Serves 4-6
Takes 5 minutes
INGREDIENTS:
1/4 cup hazelnut oil
1/4 cup neutral oil (such as canola, avocado, safflower; Enos uses sunflower)
1/4 cup cider or sherry vinegar
1 tablespoon honey
1 tablespoon dijon or stone-ground mustard
1 tablespoon finely minced shallot
1/2 tsp. each sea salt and freshly ground black pepper
In a ½ pint canning jar with a tight fitting lid, add all ingredients & shake vigorously to emulsify. Enjoy right away or store in the fridge or up to 3 weeks.
Dani Lind
Recipe by Dani Lind of Rooted Spoon Culinary and Red Clover Ranch
Dani Lind is a chef, caterer, recipe developer, gardener, and forager. Dani loves to create local/seasonal meals for her catering business, Rooted Spoon Culinary and for guests at Red Clover Ranch, a retreat + event space outside of Soldiers Grove, WI. She lives and gardens on a farm near Red Clover Ranch with her husband, dogs, and a small herd of grass-fed organic beef cattle.