Name: Chicory Salad with Hazelnuts and Meyer Lemon, Parmesan Vinaigrette
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.

Ingredients

Units Scale

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.

Cook Mode Prevent your screen from going dark

Instructions

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.
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.