Hazelnut Oil Vinaigrette

3 tablespoons extra virgin olive oil
3 tablespoons hazelnut oil
2 tablespoons white wine vinegar
½ cup hazelnuts
¼ teaspoon salt (or to taste)
¼ teaspoon fresh ground pepper (or to taste)

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.

Diva Tips:

• The vinaigrette may be kept for 2 days in the refrigerator.
• The vinaigrette is also delightful with asparagus as noted in my recipe: Asparagus With Hazelnut Oil Vinaigrette.
• The vinaigrette is best when served at room temperature.