Crunchy Hazelnut Salad And Ginger Hazelnut Dressing

Total Time: 1 hr 15 mins Preparation Time: 35 mins Cook Time: 40 mins

Ingredients

• 1 lb romaine lettuce, washed and torn
• 8 ounces spinach leaves, washed and torn (or arugala)
• 8 ounces radicchio, leaves washed and torn
• 1 red bell pepper, sliced into thin strips
• 1 green bell pepper, sliced into thin strips
• 1/2 cup jicama, peeled and diced (or sliced water chestnuts cut in slivers)
• 3/4 cup hazelnut oil (or walnut oil)
• 1/4 cup rice wine vinegar
• 7/8 teaspoon lemon juice (3/4 tsp plus 1/8 tsp)
• 2 teaspoons sugar
• 1 1/4 teaspoons ginger, ground
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons butter
• 1 lb hazelnuts, shelled, toasted and coarsely chopped
• 1/2 cup corn syrup
• 1/3 cup brown sugar
• 2 tablespoons butter
• 1/4 teaspoon salt

Recipe

• 1 caramelized hazelnuts:.
• 2 preheat the oven to 300*f. melt butter in 11x17-inch jelly-roll pan, set aside. place hazelnuts in large bowl, set aside.
• 3 stir corn syrup, brown sugar and salt in small saucepan until blended. bring to boil over medium high heat, stirring constantly. boil 3 minutes; don't stir while boiling. stir in butter and boil 1 minute. immediately pour over nuts. stir until coated.
• 4 spread nuts into buttered 11x17-inch jelly roll pan. bake at 300*f 30 minutes, stirring every 10 to 15 minutes. remove from oven and cool completely. when cool, break into pieces.
• 5 ginger hazelnut dressing:.
• 6 place all ingredients in small bowl. whisk until thoroughly blended.
• 7 hazelnut salad:.
• 8 place salad greens and vegetables into a large bowl. pour salad dressing over greens, toss until blended. sprinkle 2 cups of the caramelized hazelnuts over salad. serve immediately.