Ingredients
1/2 Cup Hazelnuts-toasted
1 tbls Sherry Vinegar
1 1/2 tsp fresh lemon juice
1 tsp minced shallots
1 tsp sugar
2 tbls canola oil
2 tsp hazelnut oil
1 head red leaf lettuce
1 head romaine lettuce
1 quart of strawberries, sliced thin
1/2-1 cup crumbled goat cheese
1/4 cup of chopped fresh mint
Preparation
At 350 toast hazlenuts 10-15 min, remove skins, chop.
Wisk: vinegar, lemon juice, shallots, sugar and oils.
Chop lettuces, arrange in serving bowl toss with dressing, sprinkle with cheese, fresh mint, hazelnuts, toss again. Salt and pepper to taste.
