Food & Cooking Recipes Lunch Recipes Hazelnut Vinaigrette 2.9 (20) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 9, 2019 Print Share Share Tweet Pin Email Yield: Makes about 3/4 cup Use this to make our Roasted Parsnip, Celery Heart, and Apple Salad. Ingredients ⅓ cup hazelnuts (about 1 ounce) ¼ cup extra-virgin olive oil 1 shallot, finely chopped 1 tablespoon plus 1 teaspoon sherry vinegar 2 teaspoons fresh lemon juice Coarse salt ¼ cup hazelnut oil or light vegetable oil, such as canola Freshly ground pepper Directions 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. Heat the hazelnuts, olive oil, and shallot in a small skillet over medium heat, stirring, until shallot softens, about 2 minutes. Let cool slightly. 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. Print