Ingredients for Best Of Oregon Salad
- 4 tablespoons butter
- 1 cup hazelnuts
- 1/4 cup + 1/2 teaspoon honey
- 1/4 cup packed brown sugar
- 1/4 teaspoon + to taste salt
- not found in recipe
- 1 teaspoon coarse grain mustard
- 1 tablespoon white balsamic vinegar
- not found in recipe
- 2 tablespoons olive oil
- to taste black pepper
- 5 ounces baby spinach leaves
- 1/2 cup dried cranberries
- 1/2 cup crumbled blue cheese (optional)
- 1/2 cup crumbled goat cheese
- 1 teaspoon Dijon mustard
- feta cheese (optional)
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How to Make Best Of Oregon Salad
- **Caramelized Hazelnuts:**
- Preheat oven to 300°F (150°C).
- Spread 1 cup hazelnuts on a baking sheet.
- In a small saucepan, combine 1/4 cup honey, 1/4 cup packed brown sugar, and 1/4 teaspoon salt.
- Bring to a boil over medium-high heat, stirring constantly.
- Boil for 3 minutes without stirring.
- Remove from heat and carefully stir in 2 tablespoons of the butter.
- Melt the remaining 2 tablespoons of butter on a large baking sheet.
- Spread the hazelnut mixture evenly on the prepared baking sheet.
- Bake for 30 minutes, stirring every 10 minutes, until golden brown and fragrant. Watch carefully to prevent burning!
- Remove from oven and let cool completely. Break into smaller pieces once cool.
- Refrigerate or freeze leftovers for later use (great in trail mix!).
- **Vinaigrette:** (Adjust quantities to your taste)
- 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.
- Whisk again just before serving.
- **Salad Assembly:**
- In a large bowl, toss 5 ounces baby spinach with the vinaigrette.
- Sprinkle 1/2 cup dried cranberries over the spinach.
- Top with 1/2 cup crumbled goat cheese (or your preferred cheese) and about 1/2 cup of the caramelized hazelnuts.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
108g
Fat
77g
Carbs
13g
