10 minutes
A fresh and vibrant salad that combines tender baby greens with aromatic herbs, dressed with a hazelnut vinaigrette and topped with toasted hazelnuts.
teaspoons
teaspoons
Hazelnut Oil
tablespoons
Baby Greens, loosely packed
cups
Fresh Herbs
handful
Toasted hazelnuts, chopped
cups
1. Prepare Vinaigrette
In a small bowl, whisk together the sherry vinegar and kosher salt until the salt dissolves completely.
2. Emulsify with Oil
Gradually whisk in the hazelnut oil into the vinegar mixture to create a smooth emulsified vinaigrette.
3. Toss the Greens
In a large bowl, gently toss the baby greens and fresh herbs with the vinaigrette until evenly coated.
4. Add Toasted Hazelnuts
Sprinkle chopped toasted hazelnuts over the salad before serving.
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