21 Apr Hazelnut Oil Vinaigrette
3 tablespoons extra virgin olive oil
For approximately 10 minutes, toast the hazelnuts on a baking sheet. Use a kitchen towel or paper towel to rub-off the nuts’ skin (discard the skins). Now, prepare the hazelnut oil vinaigrette: in a bowl, simply whisk all the ingredients together.
• The vinaigrette may be kept for 2 days in the refrigerator.