and toss to combine. Serve immediately.Hazelnut Vinaigrette
MAKES ABOUT 1½ CUPS
2 ounces (about ½ cup) hazelnuts, toasted and roughly
chopped
3 tablespoons balsamic vinegar
1 tablespoon water
1 tablespoon Dijon mustard
1 tablespoon honey
1 small shallot, minced or grated on a Microplane (about
1 tablespoon)
2 tablespoons minced fresh tarragon
½ cup extra-virgin olive oil
¼ cup canola oil
Kosher salt and freshly ground black pepper
Combine the hazelnuts, vinegar, water, mustard, honey,
shallots, and tarragon in a medium bowl and whisk to