Adapted from Beth Dooley’s Forever Green Cookbook. This vinaigrette is great to have on hand for salads and as a basting sauce for grilled or roast chicken or pork from Sunshine Harvest Farm. It will keep in the refrigerator in a covered container for at least 2 weeks (up to one month).
Hazelnut oil is a fragrant, nutty oil that will elevate your salad dressings, sauces and roasted vegetables, like in the recipe below. It is also a local olive oil replacement with a higher smoke point for sauteing. Visit American Hazelnut Company’s website for more recipes featuring hazelnuts and hazelnut oil.
Hazel Maple Mustard Vinaigrette
Put all of the ingredients except the oil into a blender and process until thoroughly blended, about 30 seconds to 1 minute. Keep the motor running and slowly add the oil in a steady stream. Store in a covered jar in the refrigerator. Makes about 2 cups.