Nut oils add elegance and depth to even the simplest salads, and hazelnut oil is no exception. Its rich, toasty flavor pairs beautifully with balsamic vinegar, shallots, and fresh thyme in this vinaigrette, creating a dressing that feels both sophisticated and versatile. This recipe highlights the quality and consistency of oils like those from the Tourangelle line—full-flavored, fresh, and reasonably priced for their craftsmanship. Drizzle this vinaigrette over mixed greens with goat cheese and roasted beets, spoon it over grilled vegetables, or use it to finish roasted chicken for a touch of nutty complexity. Once you try it, you may find it becomes a staple in your kitchen.
INGREDIENTS:
3 tablespoons good quality balsamic vinegar
1 small shallot, peeled and minced
Salt and pepper to taste
1/2 teaspoon minced fresh thyme
1/2 tablespoon sweet-hot mustard
4 tablespoons hazelnut oil
5 tablespoons grapeseed oil (or other neutral flavored oil) — if needed
METHOD:
By Hand:
In a non-reactive bowl, combine shallot, balsamic vinegar, salt, pepper, and thyme. Let stand for 5–10 minutes to mellow the shallot and allow flavors to blend.
Whisk in the mustard until fully incorporated.
While whisking vigorously, drizzle in hazelnut oil in a thin, steady stream until emulsified. Continue with the grapeseed oil, adding only as much as needed for balance and consistency.
Taste and adjust seasoning as necessary.
Blender Method:
Add balsamic vinegar, shallot, salt, pepper, thyme, and mustard to a blender. Blend on high for 1 minute. Let rest 5 minutes to develop flavor.
With the blender running on high, slowly drizzle in the oils through the center hole of the lid until the dressing emulsifies (the spinning “hole” in the vinaigrette should fill in). You may not need all the oil.
Chef’s Notes and Tips:
For a creamier texture and deeper hazelnut flavor, crush 5–10 roasted hazelnuts into a paste with a mortar and pestle. Add this to the vinegar before whisking in the oils.
YIELD: About 1 cup, enough for 4 generous salads.
