Westnut Hazelnut Recipes -

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


  • 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.

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Hazelnut Growers of Oregon
401 N. 26th Ave.
Cornelius, OR 97113


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