HAZELNUT VINAIGRETTE (for Asparagus Salad)

Description

(makes 200ml)

This vinaigrette will keep in a sealed container in the refrigerator for three days.

To Make Walnut Vinaigrette: Make in the same way as the Hazelnut Vinaigrette, substituting roasted walnuts and walnut oil for the hazelnuts and hazelnut oil.

INGREDIENTS

2 tsp Dijon mustard
30ml (2 tbsp) sherry vinegar
2 tbsp roasted hazelnuts

flaky sea salt and freshly ground black pepper
70ml (4 tbsp + 2 tsp) hazelnut oil
60ml (4 tbsp) grapeseed oil

METHOD

Place mustard, vinegar and nuts with seasoning to taste in a mortar and pound to a coarse paste (or use a food processor).
Slowly add hazelnut oil and grapeseed oil, whisking constantly (or with food processor running).
Taste and adjust seasoning to your liking.
Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate till ready to use.