Hazelnut Salad

  • 1 ½ Tbsp. fresh orange juice
  • 1 ½ Tbsp. fresh lemon juice
  • 1 ½ Tbsp. whole-grain mustard
  • ¾ tsp. hazelnut oil
  • 3 Tbsp. Chicken Stock
  • 1/3 tsp. salt
  • ¼ tsp. black pepper
  • ½ tsp. honey
  • 1 ¾ cup chopped romaine
  • ¾ cup chopped radicchio
  • 1/3 cup chopped endive
  • ¾ cup chopped arugula
  • ¾ cup Mandarin orange sections
  • 2 cups sliced button mushrooms
  1. Place orange juice, lemon juice, mustard, oil, chicken stock, salt, pepper and honey in a blender container and puree until smooth,
  2. In a large bowl, combine remaining ingredients and toss with dressing until evenly coated.  Serve 1 ½ cup portions.

From the Canyon Ranch Kitchen