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Leafy Green Salad With Hazelnut Raspberry Vinaigrette

This yummy salad is prepared with cool season vegetables that grow in both the spring and fall garden. Cuties/clementines are a cross between a mandarin and an orange. I like them because they are easy to peel and very sweet. Look for them at your grocery from Christmas through spring.

    Ingredients

    • 1/2 cup hazelnuts
    • 3 cuties, peeled, sectioned
    • spinach, washed
    • large hand ful arugula, washed
    • 1/2 small red onion, sliced
    • 1 teaspoon lemon juice
    • 3 tablespoons raspberry vinegar
    • 1 tablespoon parsley
    • 3 tablespoons hazelnut oil
    • 1/4 cup extra virgin olive oil
    • salt and pepper to taste

    Instructions

    1. Place hazelnuts on a metal cookie sheet with a rim. Bake in a pre-heated 350 degree F oven for 10 minutes.
    2. To remove the papery skins dump the hot hazelnuts into a dish towel and rub vigorously. Don't worry if you can't remove all the skins. Set aside to cool and then chop.
    3. Whisk together lemon juice, vinegar and parsley. Slowly add the oils, whisking as you pour. Season with salt and pepper.
    4. Toss the salad ingredients with the vinaigrette.