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
TOTAL TIME: 20 min
Prep: 20 min
Inactive Prep: --
Cook: --
 
YIELD: 6 servings
LEVEL: Easy

ingredients

FOR THE DRESSING:
  • 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
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Directions

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.

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