Hazelnut Oil-Mustard Vinaigrette

A simple, tasty vinaigrette using hazelnut oil:

2 T country dijon or other grainy mustard
several scallions, finely chopped
1 T sherry vinegar
1 T cider vinegar
6 T roasted hazelnut oil
salt and pepper

Mix mustard, vinegars and scallions. Whisk in oil and add salt and pepper.

Great with bread and on salad. The hazelnut oil seems very light but, not surprisingly, adds a nice, nutty aroma and taste.  I thought it was a little too mustardy, but others thought it was just right.

Starting with Vinaigrette

It seems that every cookbook with more than one or two salad dressing recipes includes a recipe for vinaigrette.  Generally the formula is three to four parts oil (usually olive oil) to one part vinegar, with salt and pepper.  Garlic and/or a teaspoon or so of Dijon mustard are almost standard. Herbs and other extras, if you wish. Whisk or shake -- I don't think it makes a difference.

So, there is the basic recipe.  Plain vinegar, cider or white or red wine vinegar: sure it changes the taste a bit, but the same basic recipe works.  Balsamic vinegar makes the biggest difference in the taste.  My friend, Barbara recently mentioned that she has been getting all kinds of compliments on her "new" salad dressing:  balsamic vinegar, olive oil, salt and pepper.  Can't get much easier than that.  I will have to try it.