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Hazelnut Vinaigrette

Hazelnut Vinaigrette

The Martha Stewart Show, February Winter 2007 http://www.marthastewart.com/335383/hazelnut-vinaigrette
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  • Yield Makes about 3/4 cup

Ingredients

    • 1/3 cup hazelnuts (about 1 ounce)
    • 1/4 cup extra-virgin olive oil
    • 1 shallot, finely chopped
    • 1 tablespoon plus 1 teaspoon sherry vinegar
    • 2 teaspoons fresh lemon juice
    • Coarse salt
    • 1/4 cup hazelnut oil or light vegetable oil, such as canola
    • Freshly ground pepper

Directions

  1. Preheat oven to 375 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet. Toast in oven until skins split and flesh turns deep golden brown, 10 to 12 minutes. While still hot, rub hazelnuts in a clean kitchen towel to remove skins (some will remain). Coarsely chop.
  2. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly.
  3. Stir together vinegar, lemon juice, and 3/4 teaspoon salt in a medium bowl. Whisking constantly, pour in hazelnut oil and then hazelnut mixture in a slow, steady stream; whisk until emulsified. Season with salt and pepper.

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