MY SISTERS FAMOUS CARROT AND HAZENUT SALAD. OUR MOM EAT TONS OF HAZENUTS. ENJOY DAN:

SISTER MARYLEE’S CARROT AN HAZELNUT SALAD




MAKES: 4 servings



1 cup hazelnuts

1 tablespoon Dijon mustard

2 tablespoons champagne vinegar

Salt and freshly ground pepper

3 tablespoons grapeseed oil

1  pond fresh carrots peeled and grated

2 tablespoons roughly chopped fresh parsley and any herbs out of your garden



First, toast the hazelnuts: Preheat the oven to 350 degrees. Roast the nuts on a baking sheet for about 10 minutes, or until the skins begin to darken and peel away from the nuts themselves.

Rub the nuts in a textured tea towel to remove the skins, roughly chop, and set aside.



Whisk the mustard, vinegar, and a little salt and pepper together in the bottom of a mixing bowl. Add the oil in a slow, steady stream, whisking until the oil is fully incorporated.

Add the carrots, hazelnuts, and herbs, along with additional salt and