Hazelnut Vinaigrette

April 12, 2012 Published by Dina

Salads, especially those that include nuts and cheese, are particularly good when you add some nut oil to the dressing. Here is a dressing using hazelnut oil and some ground hazelnuts as well that give the dressing body and texture. Instead of using all hazelnut oil I divide the amount and use half vegetable oil and half hazelnut oil, for a slightly milder version of the dressing. You can however use all nut oil.


1/2 cup hazelnuts, toasted and chopped

2 tablespoons red wine vinegar
2 tablespoons port
1 teaspoon Dijon mustard
1 tablespoon honey
Salt and pepper

1/4 cup olive oil
1/4 cup hazelnut oil


Toast hazelnuts in a dry pan until fragrant, being careful not to burn them. Shake the pan to move them around so they toast evenly. Roughly chop in a processor or with a knife.

Combine all dressing ingredients in a jar and shake to combine. Add hazelnuts just before serving.


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