- 1/2 cup whole peeled hazelnuts
- 6 TBL extra virgin olive oil
- 1 large onion, finely chopped
- Salt and black pepper
- 3 TBL balsamic vinegar
- 1/2 TBL Dijon mustard
- 3 plum tomatoes, sliced
- 4 large cups baby spinach or another green of your choice
- 1/4 cup crumbled blue cheese
While the nuts are toasting up, place a large skillet over medium-high heat with 2 TBL olive oil. Add the onions, season with a little salt and pepper, and cook, stirring frequently for 10 minutes. Add 1 TBL of the balsamic vinegar and a big splash of water. Continue to cook about 1 minute, using a wooden spoon to scrape up any bits on the bottom of the pan. Remove the onions from the pan and transfer to a bowl; stir in the remaining vinegar and the mustard. In a slow, steady stream, which the remaining 4 TBL olive oil into the onion dressing.
In a salad bowl, combine the tomatoes, baby spinach, chopped hazelnuts, and the blue cheese crumbles. Pour the caramelized onion dressing over the salad and toss to combine. Season with salt and pepper. Serves 2.
Notes: This salad becomes a delicious meal when topped with grilled, sliced chicken breast. You can also substitute pecans or walnuts, if you can't find hazelnuts. And if you're feeding any more than a few people, I would suggest doubling the recipe.