Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette

1. 1

   In a small saucepan heat 2 teaspoons olive oil over moderate heat until hot but not smoking and cook shallots, stirring, until golden brown.

2. 2

   Stir in cranberries, 3 tablespoons vinegar, water, and sugar and simmer mixture, stirring occasionally, until syrupy, about 4 minutes.

3. 3

   Transfer mixture to a bowl and cool to room temperature.

4. 4

   In a small skillet heat 1 teaspoon olive oil over moderate heat until hot but not smoking and cook hazelnuts with salt and pepper to taste, stirring, until golden brown, about 3 minutes.

5. 5

   Transfer nuts to a plate and cool.

6. 6

   In a small bowl whisk together mustard and remaining tablespoon vinegar with salt and pepper to taste.

7. 7

   In a stream whisk in hazelnut oil and remaining 2 tablespoons olive oil until emulsified.

8. 8

   In a large bowl toss greens with just enough dressing to coat and divide among 6 plates.

9. 9

   Sprinkle salads with cranberry mixture and hazelnuts.

10. 10

    Serve salad with soup as a main course or align as a first course.

* Per serving · 4 servings · Values may vary.

No additional tips available.