Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette

Mixed Organic Santa Barbara Field Greens with Hazelnut Vinaigrette

Recipe courtesy Chef Jeff Brown of Bouchon in Santa Barbara

Show: Giada's Weekend Getaways

Episode: Santa Barbara



Prep Time:

20 min



Level:

Easy

Close Times:

Prep

20 min

Inactive Prep



Cook

Total:

20 min

Yield:

6 servings



Ingredients:

* 1/2 cup Champagne vinegar

* 1 tablespoon Dijon mustard

* 1 shallot, minced

* 2 cloves garlic, minced

* 1 cup hazelnut oil

* Salt

* Pepper

For the salad:

* 12 ounces mixed field greens

* 1 bunch green asparagus, grilled then diced into 1-inch long pieces

* 1 sweet white onion, sliced thin

* 1 cup crushed hazelnuts

For the dressing:



Whisk all ingredients except hazelnut oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.



For the salad:



When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with hazelnuts.

http://www.foodnetwork.com/recipes/giadas-weekend-getaways/mixed-organic-santa-barbara-field-greens-with-hazelnut-vinaigrette-recipe/index.html