Recipes

Preheat the oven to 325 degrees F. place the hazelnuts on a baking sheet and toast them in the oven for 10-12 minutes. remove them from the oven and transfer to a cutting board. when cool, run your knife through them once to coarsely chop them. White the nuts are toasting, place a large skillet over medium-high heat with 2 tbs of EVOO. Add the onions, season with salt and pepper, and cook, stirring frequently, for 10 minutes. add 1 tbs of the balsamic vinegar and a big splash of water. continue to cook for about 1 minute, using a wooden spoon to scrape up any bits on the bottom of the pan. remove the onions for the skillet and transfer to a bowl; stir in the remaining vinegar and the mustard. in a slow, steady stream, whisk the remaining 4 tbs EVOO 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. adjust the salt and pepper per taste.1/2 c whole peeled hazelnuts (also can use cashews) 6 tbs EVOO 1 lg onion, finely chopped salt and pepper 3 tbs balsamic vinegar 1/2 tbs Dijon mustard 3 plum tomatoes, sliced 4 lg c baby spinach or arugula or other green of your choice 1/4 c crumbled blue cheese

2 servings.