Salad Of Summer Greens Recipe
toasted hazelnuts and herb vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Vinaigrette
In a bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, and fresh herbs until well combined. Season with salt and black pepper to taste.
- 2
Toast the Hazelnuts
Preheat the oven to 350°F (175°C). Spread the hazelnuts on a baking sheet and toast for 10-12 minutes until golden brown and fragrant. Remove from oven and let cool before roughly chopping.
- 3
Assemble the Salad
In a large salad bowl, combine the mixed summer greens, cherry tomatoes, sliced cucumber, and crumbled feta cheese. Add the toasted hazelnuts.
- 4
Dress the Salad
Drizzle the herb vinaigrette over the salad and toss gently to combine. Adjust seasoning if needed.
- 5
Serve
Serve immediately as a refreshing summer dish.