Boistfort Valley Farm
Community Supported Recipe Box

Toasted Hazelnut Salad with Dried Cranberries and Hazelnut Vinaigrette


  • 3 tablespoons olive oil, or to taste
  • 2 large shallots, chopped fine (about 1/2 cup)
  • 1/2 cup dried cranberries (about 2 ounces)
  • 4 tablespoons Sherry vinegar, or to taste
  • 3 tablespoons water
  • 1 tablespoon sugar
  • 1/2 cup hazelnuts (about 2 ounces), toasted lightly and skinned
  • 1/2 teaspoon Dijon mustard
  • 1 tablespoon hazelnut oil if desired
  • 3 cups baby Bibb lettuce (about 3 medium heads)
  • 2 cups frisée (about 2 ounces)
  • 2 cups baby spinach or tatsoi (thick, spoon shaped Asian greens), about 2 ounces


dish: salad
season: fall

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.

Gourmet, January 1997