Maple-Hazelnut Vinaigrette

Maple-Hazelnut Vinaigrette

Ingredients:
¼ cup hazelnuts
3 tablespoons hazelnut oil or extra-virgin olive oil
2 tablespoons apple cider vinegar
2 tablespoons pure maple syrup
2 teaspoons Dijon mustard
1 teaspoon grated lemon peel
1 clove garlic, chopped
¼ teaspoon sea salt
¼ teaspoon ground black pepper

Directions:
In a blender or food processor, combine the hazelnuts, oil, vinegar, maple syrup, mustard, lemon peel,
garlic, salt, and pepper. Blend or process just until coarse.
Refrigerate any leftover dressing for 3 to 5 days. Shake well before serving.
Makes ½ cup
Italian Vinaigrette
Red wine vinegar gives this dressing a bit of bite. Spoon it over salads and grilled vegetables.
TOTAL TIME: 5 MINUTES