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