This salad was a staple side in our farm cafe for many years, and still makes a regular appearance on our table at home. Despite its deliciousness, and to Mr Hazelnut's dismay, the dressing was one of those recipes that never got measured, and was always put together on taste.
But... I've actually measured it this time, for those of you who, like Mr Hazelnut, enjoy the precision of measurements.
So here it is...
Hazelbrae's Signature Hazelnut Salad
Baby spinach & rocket - we find the peppery finish of rocket goes delightfully with hazelnut but any leafy greens could be used.
Roast Pumpkin, cubed & seasoned with cumin - roast beetroot or sweet potato also works.
Roasted Hazelnuts - of course Hazelbrae's are the tastiest!
Feta - the salty flavour and crumbly texture compliments the other flavours perfectly
THE DRESSING
30ml Hazelnut Oil (formerly - a drizzle)
20ml freshly squeezed orange (a squeeze)
10ml good balsamic vinegar (and a dash)
Whisk the dressing with a fork and toss through salad. This dressing can be made in bulk and kept airtight in the fridge for up to 2 weeks. Shake before use.
Enjoy!
xx Mrs Hazelnut