Hazelnut Oil Vinaigrette (Vinaigrette à l’Huile de Noisette)
Softer, sweeter character than walnut oil. Prized in the Piedmont region and Southern France.
Ingredients (~250 ml)
| Ingredient | Amount |
|---|---|
| Toasted hazelnut oil | 90 ml |
| Neutral oil (grapeseed) | 70 ml |
| Champagne or white wine vinegar | 45 ml |
| Dijon mustard | 5 g |
| Shallot, finely minced | 15 g |
| Fine sea salt | 2 g |
| Toasted hazelnuts, crushed (garnish) | 15 g |
Method
- Combine vinegar, mustard, shallot, salt, and pepper. Rest 5 min.
- Whisk in both oils in a steady stream until emulsified.
- Add crushed hazelnuts just before serving.
Notes
Pairs better with lighter vinegars (champagne, white wine) than walnut oil does. A touch of tahini (5 g) adds creaminess.
Pairs with: Mâche, butter lettuce, pear and cheese salads, roasted squash, stone fruit salads.
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