mix the remaining 1 tablespoon of olive oil with the vinegar and hazelnut oil and season with salt and pepper. Microwave the dressing until hot, about 1 minute. Pour the dressing over the salad ...

Verdant asparagus and crisp endive leaves combine with toasted hazelnuts and thin shavings of shallots to create a simple yet elegant salad that celebrates the season. But the true star of the ...

The end result is unbelievable, nutty, fruity, intensely aromatic.” The hazelnuts are then served on their own, as a salad ...

Season with pepper and serve. Meanwhile, make the avocado and roast hazelnut salsa. Mix the ingredients for the avocado and hazelnut garnish. Taste and correct seasoning. This mixture will sit ...

A simple salad by Recette chef-owner Jesse Schenker enhanced with kumquats, mint, hazelnuts and dressed with a vinaigrette acidified with another seasonal citrus, the aromatic Meyer lemon.

You can make this with slices of apple if you prefer, or make a much heartier salad altogether by using chunks of sauted smoked bacon instead of fruit. Halve the onion and cut it into crescent ...

For the goats’ cheese salad, combine the flour with a pinch of salt and 200ml/⅓ pint water in a large bowl. Mix to form a smooth batter. Mix the hazelnuts and panko breadcrumbs together on a ...

In a large salad bowl [or side bowls if you prefer ... scatter with the lightly toasted hazelnuts and small chunks of Kikorangi cheese. Squeeze over a little lemon juice, drizzle over some ...