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Westnut Hazelnut Recipes - www.westnut.com

Fresh Mozzarella and Toasted Hazelnut Salad

Submitted by Dean Thomas

Serves: 6
Prep Time: 30 minutes

Salad Toppings:

36 fresh mozzarella ciliegine
(cherry sized, 6 per serving)
6 Tbsp. hazelnuts, toasted, peeled, roughly chopped
1/4 cup raisins
2 oz. Frangelico liqueur
12 Gala apples, peeled, cored, julienned
(2 each serving)

Buttermilk Sage Vinaigrette:

3 oz. apple cider vinegar
1 tbsp. shallots, minced
2 tsp. Dijon mustard
2 tsp. honey
2 tsp. olive oil
1 tbsp. fresh sage leaves, chopped
1 oz. buttermilk

Salad:

1/2 lb. watercress, cleaned
12 oven dried apple chips

Begin by cutting each of the fresh mozzarella ciliegine into 6 wedges and place in a medium size mixing bowl with the roughly chopped hazelnuts. In a small saucepan, slowly bring raisins and Frangelico liqueur to a simmer. Allow raisins to plump and soften. Cool for 5 minutes. To the mozzarella and hazelnuts,add raisins with juice, and the julienned apples.

To prepare buttermilk sage vinaigrette, place all ingred- ients into an electric blender and process for 60 seconds to emulsify. Mix into the mozzarella-hazelnut mixture.

For service, place watercress as a bedding onto a chilled plate. Spoon the mozzarella-hazelnut mixture on top, garnish with apple chips, and serve with crusty bread.