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Warm Fettucine Salad

Submitted by Emporia Gazette

Serves: 4
Prep Time: 20 minutes

• 1/3 cup chopped hazelnuts
• 1 tablespoon minced shallot
• 1 tablespoon dijon style mustard
• 1 1/2 tablespoons Spanish sherry vinegar or red wine vinegar
• 1/4 cup olive oil or hazelnut oil
• salt and freshly ground black pepper to taste
• 1 to 1 1/2 quarts mesclun salad mix
• 1 pound fresh fettucine or tagliatelle
• 1/2 ounce parmigiano-reggiano cheese

Preheat oven to 300 degrees.Spread the nuts on a cookie sheet and toast in the oven until fragrant, about 10 minutes.

Set a pot of slated water over a high heat to bring to a boil.

In a salad bowl, combine the shallot, mustard and vinegar with a whisk. Slowly drizzle in the oil, whisking constantly, to form an emulsion. Season with salt and pepper. Add greens and toss.

Add the pasta to the boiling water and cook for 3 minutes until tender. Drain thoroughly, leaving in the colander 1 minute to get rid of as much water as possible.

Dump the hot pasta over the greens. Add the toasted nuts and toss well. Adjust the seasoning. Using a vegetable peeler, slice the cheese over the top and toss briefly. Serve immediately.