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Baby Greens Tossed With A Chardonay Hazelnut Vinaigrette, Roasted Hazelnuts And Goat Cheese

  • Yield: 4 servings


  • 1/2 cup hazelnut oil
  • 1/4 cup Chardonay wine
  • 1/4 pound (about 1/2 cup) finely chopped hazelnuts
  • 4 cups baby greens
  • 8 ounces Goat Cheese, crumbled
  • 1/4 pound whole roasted hazelnuts
  • Salt and black pepper


  • In a mixing bowl, whisk the oil and wine together. Add the hazelnuts. Season with salt and pepper. Toss the greens with the dressing. Mound the greens in the center of the platter. Crumble the cheese over the greens. Sprinkle the hazelnuts around the greens. Garnish with black pepper.