Toasted Hazelnut Salad with Dried Cranberries and Hazelnut
Vinaigrette
3 tablespoons olive oil, or to taste
2 large shallots, chopped fine (about ½ cup)
½ cup dried cranberries (about 2 ounces)
4 tablespoons Sherry vinegar, or to taste
3 tablespoons water
1 tablespoon sugar
½ cup hazelnuts (about 2 ounces), toasted lightly and skinned
½ teaspoon Dijon mustard
1 tablespoon hazelnut oil if desired
3 cups baby Bibb lettuce (about 3 medium heads)
2 cups curly endive (about 2 ounces)
2 cups or tatsoi (thick, spoon shaped Asian greens), about 2 ounces
In a small saucepan heat 2 teaspoons olive oil over moderate heat
until hot but not smoking and cook shallots, stirring, until golden brown.
Stir in cranberries, 3 tablespoons vinegar, water, and sugar and
simmer mixture, stirring occasionally, until syrupy, about 4 minutes.
Transfer mixture to a bowl and cool to room temperature.
In a small skillet heat 1 teaspoon olive oil over moderate heat until hot
but not smoking and cook hazelnuts with salt and pepper to taste,
stirring, until golden brown, about 3 minutes. Transfer nuts to a plate
and cool.
In a small bowl whisk together mustard and remaining tablespoon
vinegar with salt and pepper to taste. In a stream whisk in hazelnut oil
and remaining 2 tablespoons olive oil until emulsified.
In a large bowl toss greens with just enough dressing to coat and
divide among 6 plates. Sprinkle salads with cranberry mixture and
hazelnuts. Serve salad with soup as a main course or align as a first
course.