Hazelnut Vinaigrette

April 12, 2012 Published by Dina Leave your thoughts

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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