Hazelnut-Chive Dressing

1. 1

   In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt.

2. 2

   Shake or mix well, cover and refrigerate overnight.

3. 3

   Bring to room temperature before using.

4. 4

   Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil.

5. 5

   Transfer to a serving bowl.

6. 6

   Heat oven to 350 degrees.

7. 7

   Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes.

8. 8

   As soon as they come out of the oven, sprinkle lightly with salt.

9. 9

   Let cool until you can handle them, then coarsely chop.

10. 10

    Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad.

11. 11

    Best served fresh, but keeps up to 3 days in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.