HAZELNUT DRESSING RECIPES

Steps:

• In a jar or bowl, combine shallots, vinegar, chives, sugar, peppercorns, olive oil and 1/2 teaspoon salt. Shake or mix well, cover and refrigerate overnight. Bring to room temperature before using. Shake well, taste, and adjust seasonings with more salt, vinegar, sugar or olive oil. Transfer to a serving bowl.
• Heat oven to 350 degrees. Spread hazelnuts on a sheet pan lined with parchment paper and toast until golden and fragrant, 5 to 7 minutes. As soon as they come out of the oven, sprinkle lightly with salt. Let cool until you can handle them, then coarsely chop. Gently stir nuts into dressing, sprinkle top of dressing generously with fresh chives and serve immediately, using a spoon to drizzle over salad. Best served fresh, but keeps up to 3 days in refrigerator.

Steps:

• 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.