Best Of Oregon Salad Recipe

Ingredients for Best Of Oregon Salad

• 4 tablespoons (1/2 stick) butter, divided
• 1 cup hazelnuts
• 1/4 cup honey
• 1/4 cup packed brown sugar
• 1/4 teaspoon salt
• Garlic Clove
• Coarse Grain Mustard
• White Balsamic Vinegar
• Fresh Parsley
• Extra Virgin Olive Oil
• Cracked Black Pepper
• Baby Spinach Leaves
• 1/2 cup dried cranberries
• Blue Cheese

How to Make Best Of Oregon Salad

1. **Caramelized Hazelnuts:**
2. Preheat oven to 300°F (150°C).
3. Spread 1 cup hazelnuts on a baking sheet.
4. In a small saucepan, combine 1/4 cup honey, 1/4 cup packed brown sugar, and 1/4 teaspoon salt.
5. Bring to a boil over medium-high heat, stirring constantly.
6. Boil for 3 minutes without stirring.
7. Remove from heat and carefully stir in 2 tablespoons of the butter.
8. Melt the remaining 2 tablespoons of butter on a large baking sheet.
9. Spread the hazelnut mixture evenly on the prepared baking sheet.
10. Bake for 30 minutes, stirring every 10 minutes, until golden brown and fragrant. Watch carefully to prevent burning!
11. Remove from oven and let cool completely. Break into smaller pieces once cool.
12. Refrigerate or freeze leftovers for later use (great in trail mix!).
13. **Vinaigrette:** (Adjust quantities to your taste)
14. In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, and salt and pepper to taste.
15. Whisk again just before serving.
16. **Salad Assembly:**
17. In a large bowl, toss 5 ounces baby spinach with the vinaigrette.
18. Sprinkle 1/2 cup dried cranberries over the spinach.
19. Top with 1/2 cup crumbled goat cheese (or your preferred cheese) and about 1/2 cup of the caramelized hazelnuts.