Chicory Salad with Hazelnuts and Meyer Lemon, Parmesan Vinaigrette

Serves 6

ingredients


  • Six handfuls of colorful chicories
  • 2 Meyer lemons, zested and juiced
  • 1 tablespoon mustard
  • 2 teaspoons honey
  • 1 cup grated parmesan + a hunk of parmesan for making ribbons
  • a pinch of salt + a pinch of pepper
  • 1/4 cup tablespoons olive oil
  • 3/4 cup hazelnuts, toasted in a low oven until aromatic and golden, then pounded to chop.
instructions


1. Combine the lemons, mustard, honey, grated cheese, and s&p in a blender. Blend until smooth and then stream in the olive oil slowly.  Taste for seasoning with one of the chicory leaves. Combine the lemons, mustard, honey, grated cheese, and s&p in a blender. Blend until smooth and then stream in the olive oil slowly.  Taste for seasoning with one of the chicory leaves.

2. Toss greens and half of the nuts with 3/4ths of the dressing. Taste for seasoning and add more dressing and or seasoning if necessary. Top with additional nuts and use a peeler to create parmesan ribbons.

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