Hazelnut Vinaigrette

By Grammie926

Originally featured in Martha Stewart Living in January 2005, this light and delicious hazelnut vinaigrette is an ideal dressing for our roasted parsnip, celery heart, and apple salad.

Ingredients

• 2 tablespoons hazelnuts
• 2 tablespoons extra-virgin olive oil
• 1 tablespoon finely chopped shallots
• 1 tablespoon sherry vinegar
• 1 teaspoon fresh lemon juice
• Coarse salt
• 3 tablespoons hazelnut oil or light vegetable oil, such as canola
• Freshly ground pepper

Preparation

Step 1

Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.

Heat hazelnuts, olive oil, and shallots in a small skillet over medium heat, stirring, until shallots soften, about 2 minutes. Let cook slightly.

Stir together vinegar and lemon juice in a medium bowl; season with salt. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.