Hazelnut Vinaigrette

Makes about 1/2 cup
Time 10 min

Top steamed vegetables such as asparagus, broccoli and cauliflower florets with this simple vinaigrette. The nuts add a nice crunch to salads of seasonal greens as well. Prepare just before serving to preserve the nuts' appealing texture. For a variation, use toasted macademia nuts and oil instead of hazelnuts.

Special Diets:

Dairy FreeDairy Free
Gluten FreeGluten Free
VeganVegan
VegetarianVegetarian

Ingredients

    1/2shallot, finely chopped
    2 tablespoonssherry vinegar
    1/4 cuphazelnut oil
    1/8 teaspoonfine sea salt
    1/3 cuproasted hazelnuts, finely chopped
    Ground black pepper, to taste

Exclusively for Prime members in select ZIP codes.

Method

Place shallot, vinegar, oil and 2 tablespoons water in a small bowl.


Season with salt and pepper and whisk to combine.


Let sit for a few minutes for shallots to marinate.


When ready to serve, add chopped hazelnuts, whisk again and drizzle over salads or vegetables.

Nutritional Info

Serving Size

2 Tbsp

Calories

180

Total Fat

19g

Saturated Fat

1.5g

Cholesterol

0mg

Sodium

75mg

Total Carbohydrate

2g

Dietary Fiber

0g

Total Sugars

1g

Protein

1g

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.