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The hazelnut oil really gives this vinaigrette a special taste! This recipe is a favorite of my husband.
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Salad and Salad Dressing Recipes.
Hazelnut Vinaigrette Recipe
Yields: 1 cup
Prep time: 10 min
1/8 teaspoon salt
1/2 teaspoon Dijon-style mustard
1/4 cup raspberry vinegar
1/4 cup honey
3 tablespoons hazelnut oil
1/2 cup extra-virgin
In a blender or food processor, mince garlic. Add salt and Dijon mustard; whirl drizzling in raspberry vinegar, honey, hazelnut oil, and olive oil.
Note: By gradually whisking or blending the
oil into the vinegar, you create an emulsion (a mixture of two liquids that
usually don't combine smoothly.)
Store, covered, in the refrigerator.
Serve at room temperature.