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Baby Greens W Chardonay Hazelnut Vinaigrette And Goat Che

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CATEGORY CUISINE TAG YIELD
Grains, Dairy Essnce01 1 servings

INGREDIENTS

1/2 c Hazelnut oil
1/4 c Chardonay wine
1/4 lb Finely-chopped hazelnuts
4 c Baby greens
8 oz Goat cheese; crumbled
1/4 lb Whole; roasted hazelnuts
Salt; to taste
Freshly-ground black pepper; to taste

INSTRUCTIONS

In a mixing bowl, whisk the oil and wine together. Add the hazelnuts.
Season with salt and pepper. Toss the greens with the dressing. Mound
the greens in the center of the platter. Crumble the cheese over the
greens. Sprinkle the hazelnuts around the greens. Garnish with black
pepper. This recipe yields 4 servings.
Comments: The original recipe title as listed is "Baby Greens Tossed
With A Chardonay Hazelnut Vinaigrette, Roasted Hazelnuts And Goat
Cheese".
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2344 broadcast 06-12-1998) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
06-19-1998
Recipe by: Emeril Lagasse
Converted by MM_Buster v2.0l.

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