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| 1/2 Tasse | Hazelnut oil |
| 1/4 Tasse | Chardonay wine |
| 1/4 x ca. 450 g | Finely-chopped hazelnuts |
| 4 Tasse | Baby greens |
| 8 x ca. 30 g | goat cheese crumbled |
| 1/4 x ca. 450 g | Whole; roasted hazelnuts |
| | salt |
| | black pepper freshly ground |
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In a mixing bowl, whisk the oil and wine together. Add the hazelnuts. Season with salt and pepper. Toss the greens with the dressing. Mound the greens in the center of the platter. Crumble the cheese over the greens. Sprinkle the hazelnuts around the greens. Garnish with black pepper. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Baby Greens Tossed With A Chardonay Hazelnut Vinaigrette, Roasted Hazelnuts And Goat Cheese".
Recipe
Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com -or- Mad-Squad@prodigy. Net
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