HAZELNUT VINAIGRETTE (for Asparagus Salad)
This vinaigrette will keep in a sealed container in the refrigerator for three days.
To Make Walnut Vinaigrette: Make in the same way as the Hazelnut Vinaigrette, substituting roasted walnuts and walnut oil for the hazelnuts and hazelnut oil.
2 tsp Dijon mustard
30ml (2 tbsp) sherry vinegar
2 tbsp roasted hazelnuts
flaky sea salt and freshly ground black pepper
70ml (4 tbsp + 2 tsp) hazelnut oil
60ml (4 tbsp) grapeseed oil
- Place mustard, vinegar and nuts with seasoning to taste in a mortar and pound to a coarse paste (or use a food processor).
- Slowly add hazelnut oil and grapeseed oil, whisking constantly (or with food processor running).
- Taste and adjust seasoning to your liking.
- Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate till ready to use.
Related dish: Asparagus Salad with Hazelnuts and Tat Soi