Hazelnut Vinaigrette

1. 1

   Preheat the oven to 375F.

2. 2

   Spread the hazelnuts in a single layer on a rimmed baking sheet.

3. 3

   Toast in the oven until the skins split and the flesh turns deep golden brown, 10 to 12 minutes.

4. 4

   While they are still hot, rub the hazelnuts in a clean kitchen towel to remove skins (some will remain).

5. 5

   Coarsely chop.

6. 6

   Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until the shallot softens, about 2 minutes.

7. 7

   Let cool slightly.

8. 8

   Stir together the vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl.

9. 9

   Whisking constantly, pour in the hazelnut oil and then the hazelnut mixture in a slow, steady stream; whisk until emulsified.

10. 10

    Season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.