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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.
Ingredients
  • 1/2 shallot, finely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup hazelnut oil
  • 1/8 teaspoon fine sea salt
  • 1/3 cup roasted hazelnuts, finely chopped
  • Ground black pepper, to taste
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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.

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.
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  • 1/2 shallot, finely chopped
  • 2 tablespoons sherry vinegar
  • 1/4 cup hazelnut oil
  • 1/8 teaspoon fine sea salt
  • 1/3 cup roasted hazelnuts, finely chopped
  • Ground black pepper, to taste
Shop with Prime

Exclusively for Prime members in select ZIP codes.